A savory casserole combining black beans, corn, tortillas, and cheese for a quick, satisfying meal.
# What You 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 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp chili powder
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper
→ Garnishes (optional)
14 - 1/4 cup chopped fresh cilantro
15 - 1 avocado, sliced
16 - Lime wedges
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x9-inch baking dish.
02 - Heat a large skillet over medium heat. Add the chopped onion and diced bell pepper; cook for 3 to 4 minutes until softened. Add minced garlic and cook an additional 30 seconds.
03 - Stir in thawed corn kernels, rinsed black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 2 to 3 minutes until thoroughly heated. Remove from heat.
04 - Spread 1/2 cup salsa evenly on the bottom of the prepared baking dish. Arrange 4 small corn tortillas over the salsa, tearing as needed to cover the bottom surface.
05 - Spoon half of the bean and vegetable mixture over the tortillas. Spread 3/4 cup salsa atop the mixture, followed by 1 cup shredded cheese.
06 - Add the remaining tortillas over the cheese. Top with the remaining bean mixture, 3/4 cup salsa, and the remaining 1 cup of shredded cheese.
07 - Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake uncovered for another 10 minutes until the cheese is melted, bubbly, and golden brown.
08 - Allow the casserole to rest for 5 minutes before slicing. Garnish with chopped fresh cilantro, sliced avocado, and lime wedges as desired.
