This disappeared at dinner! All four of us enjoyed it and three of us had seconds! I found the recipe at Taste of Home. Their recipe calls for vegetable broth (which I didn't have) instead of chicken broth and also added green onions (which I didn't have). I added more cheese than the recipe called for as well. This uses a springform pan but could easily be done in a round casserole dish.
1 medium onion, chopped
1 medium green pepper, chopped
1 teaspoon ground cumin
1/4 teaspoon pepper
1 tablespoon olive oil
1 1/2 teaspoons minced garlic
2 cans (15 oz each) black beans, rinsed and drained
1 cup vegetable broth (I used chicken broth)
1 package (10 oz) frozen corn, thawed
2 cups shredded cheddar cheese, divided
Preheat oven to 400 degrees.
In a large skillet, saute the onion, green pepper, cumin, and pepper in oil until tender. Add garlic; cook one minute longer.
Add beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in corn; remove from heat.
Place one tortilla in a 9-inch springform pan coated with cooking spray.
Layer with one third of the bean mixture and 1/2 cup cheese. Repeat layers twice. Top with remaining tortilla.
Place pan on baking sheet and bake, uncovered for 15 minutes. Sprinkle with remaining cheese and cut in wedges to serve.