Ingredients
1 tablespoon canola oil1 medium onion, chopped1 medium sweet red pepper, chopped2 garlic cloves, minced1 can (15 ounces) black beans, rinsed and drained1 can (10 ounces) enchilada sauce1 cup frozen corn2 teaspoons chili powder1/2 teaspoon ground cumin1/8 teaspoon pepper8 corn tortillas (6 inches), cut into 1/2-inch strips1 cup shredded Mexican cheese blendOptional: Chopped fresh cilantro, sliced avocado, sliced radishes, sour cream and lime wedges
Preparation
Preheat oven to 400°. Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in tortilla strips.
Bring to a boil. Reduce heat; simmer, uncovered, until tortilla strips are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until sauce is bubbly and cheese is melted, 3-5 minutes. If desired, garnish with optional ingredients.
