Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 red bell pepper, chopped (approx. 1 cup)
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 (15-ounce/425g) can corn, drained
  • 1 (10-ounce/283g) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • 1/4 teaspoon smoked paprika (1.25 ml)
  • Salt and black pepper to taste
  • 6-8 corn tortillas (approximately 6-inch diameter)
  • 2 cups (473 ml) enchilada sauce (store-bought or homemade)
  • 2 cups (approx. 225g) shredded cheddar cheese (or Monterey Jack, or a Mexican blend)
  • Optional toppings: chopped cilantro, sour cream, avocado slices

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Sauté onion until softened, then add garlic and bell pepper. Cook until fragrant and the pepper is slightly tender.
  3. Add black beans, corn, diced tomatoes and green chilies, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir to combine. Simmer for 5-7 minutes, allowing the flavours to meld.
  4. Spread a thin layer of enchilada sauce in the bottom of the baking dish.
  5. Arrange 2-3 tortillas to cover the bottom of the dish. Spread half of the black bean mixture evenly over the tortillas. Sprinkle with 1/3 of the cheese.
  6. Repeat the tortilla, bean mixture, and cheese layers.
  7. Top with the remaining tortillas. Pour the remaining enchilada sauce evenly over the tortillas. Sprinkle with the remaining cheese.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
  9. Let cool for a few minutes before cutting and serving.
  10. Garnish with optional toppings like chopped cilantro, sour cream, and avocado slices.