A hearty vegetarian casserole combining black beans, corn, salsa, cheese, and tortillas for a quick meal.
# Components:
→ 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 cans (15 oz each) black beans, drained and rinsed
→ Sauces & Dairy
06 - 2 cups salsa (mild or spicy)
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
# Directions:
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 and sauté for 3 to 4 minutes until softened. Add garlic and cook for 30 seconds more.
03 - Stir in corn, black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 2 to 3 minutes until heated through. Remove from heat.
04 - Spread 1/2 cup salsa on the bottom of the baking dish. Layer 4 tortillas over the salsa, tearing as needed to cover the surface.
05 - Spoon half the bean and corn mixture over the tortillas. Top with 3/4 cup salsa and 1 cup shredded cheese.
06 - Repeat the layering with remaining tortillas, bean mixture, 3/4 cup salsa, and the remaining cheese.
07 - Cover with foil and bake for 15 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
08 - Let the casserole rest for 5 minutes before slicing. Garnish with cilantro, sliced avocado, and lime wedges if desired.
