Preheat your oven to 400°F (200°C). Lightly grease a 3-quart (or 9x13 inch) rectangular baking dish and set it aside.
Prepare the Spanish rice mix according to the package directions, but with a flavorful twist: substitute the undrained can of corn with sweet peppers for 1/2 cup (480 ml) of the liquid called for in the .
While the rice cooks, pour the two cans of undrained black beans into a medium bowl.
Using a fork or potato masher, gently mash the beans until they are slightly broken down but still have some texture.
To assemble, arrange 5 of the corn tortillas in the bottom of your prepared baking dish, overlapping them to cover the entire surface. You may need to cut a tortilla or two to fit perfectly along the edges.
Spoon the mashed black beans evenly over the tortilla layer.
Sprinkle with 1 cup (240 ml) of the shredded Pepper Jack cheese.
Create the next layer by arranging the remaining 5 corn tortillas over the cheese. Spoon the cooked Spanish rice and corn mixture evenly over the top.
Cover the dish tightly with foil and bake for 30 minutes, or until everything is hot and bubbly.
Carefully remove the foil, sprinkle the remaining 1 cup (240 ml) of cheese over the top, and bake uncovered for another 5 minutes, just until the cheese is perfectly melted and gooey.
Let the casserole stand for 10 minutes before slicing and serving. This crucial step helps it set up so you get beautiful, clean slices.
Top it off!
Serve slices with a dollop of sour cream or Greek yogurt, fresh cilantro, diced avocado, or your favorite salsa for extra freshness and flavor.
