Instructions
1. Preheat oven to 375°F (190°C). Grease a medium baking dish (about 9×9 inches) with a bit of olive oil or nonstick spray.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until fragrant and translucent, about 2–3 minutes.
3. Add the diced bell pepper, corn, black beans, refried beans, and diced tomatoes with green chilies. Stir well to combine.
4. Season with chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until the mixture thickens slightly.
5. Place 3–4 tortillas at the bottom of the baking dish, tearing them if necessary to cover the surface.
6. Spread half of the bean and vegetable mixture over the tortillas, then sprinkle a layer of cheese on top.
7. Repeat with another layer of tortillas, the remaining mixture, and more cheese.
8. Finish with a final layer of tortillas topped with the remaining cheese.
9. Cover with foil and bake for 20 minutes. Remove the foil and bake uncovered for another 10–15 minutes, until the cheese is bubbly and golden.
10. Let it rest for 10 minutes before slicing. Garnish with fresh cilantro and serve with your favorite toppings.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 390 kcal | Servings: 6 servings
