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1. Preheat the oven to 350 degrees.
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2. Put the EVOO in a saute pan. Add the onion and bell pepper and saute for about 7 minutes. Add the garlic and saute another 2 minutes.
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3. Add the spices, and saute with the veggies for 1 minute before adding the black beans, corn, and the 2 cans of Rotel. Do not drain the Rotel, since you need the liquid.
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4. Cook the filling together for about 15 minutes. Taste the filling for seasoning, and adjust if you like.
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5. ASSEMBLY: spray your baking dish with non stick spray. Spoon a thin layer of the enchilada sauce to coat the bottom of the dish. I use El Pato red sauce, but use your favorite kind.
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6. Add one layer of corn tortillas (use 4). Cut them to fit if needed.
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7. Add another thin layer of enchilada sauce to the tortillas. Then add about half of the bean filling.
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8. Sprinkle one cup of cheese on top of the filling. Top with another layer of tortillas (4 tortillas).
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9. Top with enchilada sauce, another layer of beans, and another cup of cheese.
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10. Top with final 4 tortillas. Pour over the remaining sauce over the bake.
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11. Spray a piece of foil so it won't stick to the pan, and cover the dish. Bake for 30 minutes.
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12. Remove from the oven and take off the foil. Sprinkle on the remaining cheese and bake for another 15 minutes.
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13. Let it sit out of the oven for about 5 minutes before serving.
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Toppings: sour cream, guacamole, shredded lettuce, or Pico de Gallo (or be naughty and top with all).
