Preparation Steps

• Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
• Place the diced bell peppers, red onion, and corn on a large baking sheet. Drizzle with olive oil and sprinkle with chili powder, cumin, and salt. Toss to coat.
• Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly charred. Remove from the oven and set aside.
• Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
• Layer half of the corn tortilla strips over the sauce. Top with half of the black beans, half of the roasted veggies, half of the remaining enchilada sauce, and half of the shredded cheese.
• Repeat the layers with the remaining tortilla strips, black beans, roasted veggies, enchilada sauce, and cheese.
• Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
• Let the casserole cool for 5 minutes before serving. Garnish with your favorite toppings like cilantro, sour cream, or avocado.