A fast, flavorful vegetarian casserole with black beans, corn, cheese, and salsa, ready in under 40 minutes.
# 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 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
# Method:
01 - Set oven to 375°F. Lightly grease a 9x9-inch baking dish.
02 - Heat a large skillet over medium heat. Add chopped onion and diced bell pepper; cook for 3 to 4 minutes until softened. Stir in minced garlic and cook 30 seconds more.
03 - Add corn, drained black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper to the skillet. Stir and cook for 2 to 3 minutes until warmed through. Remove from heat.
04 - Spread 1/2 cup salsa evenly on the bottom of the baking dish. Arrange 4 corn tortillas over the salsa, tearing as necessary to cover the surface.
05 - Spoon half of the bean and corn mixture over the tortillas. Spread 3/4 cup salsa on top, then sprinkle 1 cup shredded cheese evenly.
06 - Add remaining 4 tortillas, the rest of the bean mixture, another 3/4 cup salsa, and top with the remaining 1 cup cheese.
07 - Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and golden brown.
08 - Let rest for 5 minutes before slicing. Garnish with chopped cilantro, sliced avocado, and lime wedges if desired.
