If tacos married lasagna, this would be their love child: an easy layered Tex-Mex dish that packs a punch of flavor. I found this casserole recipe online at Midwest Living, but I’ve added a can of corn, and more seasonings than the original as it needed a little more zippity-do-da. It assembles in about 15 minutes, and bakes in 30…and as small corn tortillas take the place of pasta, it’s a hit with the gluten-free crowd. The first time I served this, my meat-lovin’ man was shocked when I told him he’d eaten—and enjoyed!—a meatless meal. So it’s a hit with vegetarians and carnivores as well. With only 2-3 of us currently in our household (that third comes and goes a lot), we always have leftovers. That’s why we were happy to find this dish is even better second day, reheated in the microwave. 

Serves 8

Casserole

2 cups chopped yellow onion
1 tablespoon vegetable oil
1 sweet green pepper, diced
2 cloves garlic, minced
2 (15-ounce) cans black beans, rinsed and drained
1 (14 ounce) can of corn, drained
1 (14.5 ounce) can of diced tomatoes, do not drain
3/4 cup picante sauce or salsa
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked Spanish paprika, or regular paprika
Pinch each garlic salt and black pepper
12 – 6-inch corn tortillas (these small ones fit best in the rectangular pan)
2 cups shredded Monterey Jack or white cheddar cheese (I prefer the white cheddar)

Toppings

1/2 cup sour cream
1 cup halved or quartered cherry or grape tomatoes
Fresh cilantro, chopped
1-2 scallions, sliced (optional)

Preheat oven to 350° Fahrenheit. In a large skillet, sauté onions on high heat until translucent. Add green pepper and cook and stir for 2 minutes. Add garlic and cook and stir for additional 1-2 minutes. Add black beans, corn, undrained tomatoes, picante or salsa, cumin, chili powder, paprika, garlic salt, and black pepper. Stir to combine and simmer uncovered for 3-5 minutes.

In 3-quart rectangular baking dish (9″x13″), assemble the ingredients in this order:
1/3 bean mixture
6 corn tortillas
1/2 of the shredded cheese
1/3 bean mixture
6 corn tortillas
1/3 bean mixture
1/2 of the shredded cheese

Top with foil and bake in preheated oven for 30 minutes. Remove foil and bake an additional 5 minutes. Remove from oven and let dish cool and set for 5-10 minutes before serving. Top each serving with a dollop of sour cream, tomatoes, cilantro, and sliced scallions.