Step 1

Coat the bottom of a large skillet with oil and place it over medium heat.

Step 2

When the oil is hot, add the onion and pepper. Cook, stirring occasionally, until the pepper begins to soften up and the onion becomes translucent.

Step 3

Stir in the garlic and cumin. Cook for about 1 minute more, until the garlic becomes very fragrant.

Step 4

Stir in the black beans, pinto beans, corn, and 1 1/2 cups of enchilada sauce.

Step 5

Raise the heat and bring the sauce to a simmer. Lower the heat and allow the mixture to simmer, stirring occasionally, for about 5 minutes.

Step 6

Use a fork or potato masher to mash up about 1/4 of the mixture (about 10 to 12 smashes should do it). Stir everything together and allow the mixture to simmer for 1-2 minutes more.

Step 7

Remove the skillet from heat. Season with hot sauce, salt and pepper to taste.

Step 8

Preheat the oven to 375°F.

Step 9

Ladle half of the remaining sauce into the bottom of a 2 quart casserole dish (I used a 9 x 9 inch square dish).

Step 10

Arrange 6 of the tortillas over the sauce. You can cut some of the tortillas in half so the edges line up with the sides of the dish, if desired.

Step 11

Ladle half of the bean mixture over the tortillas.

Step 12

Arrange 6 more tortillas over the bean mixture.

Step 13

Ladle the other half of the bean mixture over the tortillas.

Step 14

Arrange the last 6 tortillas over the bean mixture.

Step 15

Ladle the remaining sauce over the tortillas, spreading it out to cover the tortillas fully.

Step 16

Bake, uncovered, for 40 minutes, until the casserole is hot and bubbly.

Step 17

Remove the casserole from the oven and let it sit for at least 10 minutes.

Step 18

Slice and divide the casserole onto plates. Top with toppings of choice. Serve.