Ingredients:

  • 2 cans (15 oz / 425g each) black beans, drained and rinsed
  • 1 cup (150g) frozen corn, thawed
  • 1 small (100g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1 tbsp (15ml) olive oil
  • 10 oz (283g) red enchilada sauce
  • 8 (6 inch) corn tortillas, cut into 1-inch strips
  • 2 cups (225g) shredded Monterey Jack cheese
  • 1/4 cup (10g) fresh cilantro, chopped
  • 1 lime (30ml juice)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent (about 4 minutes). Stir in the minced garlic and cook for another 60 seconds.
  2. Stir the drained black beans, thawed corn, cumin, smoked paprika, and salt into the skillet. Cook for 3–5 minutes. Stir in the lime juice at the end and remove from heat.
  3. Preheat oven to 375°F (190°C). Spread 1/4 cup of enchilada sauce across the bottom of a 9x13 inch baking dish.
  4. Create the first layer: a single layer of tortilla strips, followed by half of the bean mixture, a drizzle of sauce, and a handful of cheese.
  5. Repeat the layers once more, ending with a generous layer of enchilada sauce and the remaining cheese on top.
  6. Bake for 25–30 minutes until cheese is bubbling and tortilla edges are slightly crisp and golden-brown. Garnish with fresh cilantro.