A hearty casserole featuring black beans, corn, tortillas, salsa, and melted cheese for busy nights.
# What You’ll Need:
→ Vegetables
01 - 1 cup frozen corn kernels, thawed
02 - 1 small red onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Beans
05 - 2 (15 oz) cans black beans, drained and rinsed
→ Sauces & Dairy
06 - 2 cups salsa (mild or spicy, as preferred)
07 - 2 cups shredded Mexican blend cheese
→ Tortillas
08 - 8 small corn tortillas
→ Spices & Seasonings
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon chili powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
→ Garnishes (optional)
14 - 1/4 cup chopped fresh cilantro
15 - 1 avocado, sliced
16 - Lime wedges
# Step-by-Step Guide:
01 - Preheat oven to 375°F. Lightly grease a 9x9-inch baking dish.
02 - Heat a large skillet over medium heat. Add onion and bell pepper; sauté for 3 to 4 minutes until softened. Stir in garlic and cook 30 seconds more.
03 - Add corn, black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper to skillet. Cook for 2 to 3 minutes until heated through. Remove from heat.
04 - Spread 1/2 cup salsa evenly on bottom of the baking dish. Arrange 4 tortillas over salsa, tearing as needed to cover the base.
05 - Spoon half of the bean and corn mixture over tortillas, then spread 3/4 cup salsa and sprinkle 1 cup shredded cheese evenly on top.
06 - Add remaining tortillas, followed by the remaining bean mixture, another 3/4 cup salsa, and the rest of the shredded cheese.
07 - Cover the dish with foil and bake for 15 minutes. Remove foil and continue baking for 10 more minutes until cheese is bubbly and golden.
08 - Let rest 5 minutes before slicing. Garnish with chopped cilantro, sliced avocado, and lime wedges if desired.
