A delicious and hearty vegetarian casserole featuring layers of beans, vegetables, and cheese, perfect for a family dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a large skillet, sauté the diced onion and bell pepper over medium heat until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Add the cumin, chili powder, and diced tomatoes to the skillet, stirring to combine. Let it simmer for 5 minutes.
Simmering helps meld the flavors together.
In a mixing bowl, combine the black beans, pinto beans, green chilies, and salsa.
Mix gently to avoid mashing the beans.
Spray a 9x13 baking dish with nonstick spray. Place two tortillas at the bottom.
Ensure the tortillas cover the bottom evenly.
Layer one-third of the vegetable mixture, one-third of the bean mixture, and one-third of the cheese over the tortillas. Repeat the layers two more times, finishing with cheese.
Press down gently after each layer to compact the casserole.
Cover the dish with foil and bake for 25 minutes. Then, uncover and bake for an additional 10 minutes until the cheese is bubbly.
Uncovering allows the cheese to brown slightly for added flavor.
Let the casserole rest for 5 minutes before slicing. Serve with a dollop of sour cream and a sprinkle of fresh cilantro.
Resting helps the layers set for easier serving.
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