A flavorful and hearty Tex-Mex inspired dish, perfect for a family dinner or gathering.
Heat a large saucepan over medium heat and add the chopped onion, minced garlic, and diced green bell pepper.
Cook the vegetables until they are softened and fragrant, stirring occasionally to prevent sticking.
Add the diced tomatoes, salsa, and ground cumin to the saucepan. Stir well and bring to a simmer.
Simmer the mixture uncovered to allow the flavors to meld together.
Stir in the black beans, red kidney beans, and corn kernels. Remove from heat.
Ensure the beans and corn are evenly distributed in the mixture.
Preheat your oven to 350°F (175°C) and spray a baking dish with non-stick cooking spray.
Use a baking dish large enough to accommodate the layers of the casserole.
Spread a third of the bean mixture on the bottom of the baking dish. Layer half of the tortillas over the mixture, overlapping as needed.
Ensure the tortillas cover the mixture evenly for a stable base.
Sprinkle half of the cheese over the tortillas, then add another third of the bean mixture.
Distribute the cheese evenly for consistent flavor in every bite.
Place the remaining tortillas over the bean mixture, followed by the last of the bean mixture and the remaining cheese.
Press down gently to compact the layers and ensure even cooking.
Cover the baking dish with foil and bake in the preheated oven for 35 minutes.
Covering the dish helps retain moisture and ensures the cheese melts evenly.
Remove the foil and let the casserole cool for 10 minutes before serving.
Allowing the casserole to cool slightly makes it easier to slice and serve.
Garnish with fresh tomato slices, chopped green onions, and a dollop of sour cream.
Serve with a side of guacamole or a fresh salad for a complete meal.
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