Step 1

Slice the tortillas into four long strips, then cut each strip in half so that you have 8 pieces per tortilla. Set aside.

Step 2

Heat a large oven-safe skillet over medium heat. Drizzle with oil. Once hot, add the sliced peppers and onion. Sprinkle with salt.

Step 3

Saute, stirring occasionally, for 8-10 minutes or until the onion is softened and golden. Add the garlic, cooking another 2-3 minutes, until golden.

Step 4

Preheat the oven to 375F.

Step 5

Sprinkle in the seasonings: chipotle chili powder, dry oregano, smoked paprika, cumin, garlic powder, onion powder. Cook for just about 30 seconds to bloom the spices, stirring frequently.

Step 6

Reduce heat to medium-low. Pour in the enchilada sauce and water, stirring to combine. Add the black beans and refried beans, breaking up the refried beans with a spatula to distribute evenly throughout the dish.

Step 7

Stir in the sliced corn tortillas so that they are mostly submerged in liquid. It's okay if there are some pieces of tortilla not covered. Gently simmer over low heat until the oven is preheated.

Step 8

Top with the shredded cheese. Bake at 375F for 10-15 minutes, or until the cheese is melted and bubbly. Remove from the oven and garnish with cilantro and pumpkin seeds. Enjoy!