Black Bean Fajita Casserole

Instructions

1. 1
   Preheat oven to 350°F with rack in top third position. Heat 2 tablespoons oil in a 12-inch cast-iron skillet over high heat until shimmering, about 30 seconds. Add sliced bell peppers and sliced red onion; cook, undisturbed, until charred on one side, about 6 minutes. Stir in 1½ teaspoons taco seasoning; cook, undisturbed, until the vegetables are softened and charred in spots, 2 to 3 minutes more. Transfer to a plate.
2. 2
   Reduce heat to medium. Add sliced garlic and the remaining 1 tablespoon oil to the skillet; cook, stirring constantly, until fragrant, about 30 seconds. Stir in rinsed black beans, 1 cup salsa, ½ cup water, ½ teaspoon salt and the remaining 1½ teaspoons taco seasoning. Add the cooked vegetables and their juices, along with the tortilla strips. Stir until evenly coated. Remove from heat and sprinkle with 2 tablespoons cotija (or feta).
3. 3
   Bake until bubbling around the edges and the cheese is melted, about 12 minutes.
4. 4
   Top with sliced avocado, 2 tablespoons sour cream and 2 tablespoons cilantro. Garnish with pickled jalapeños and/or hot sauce, if desired.

Nutrition per serving, approximate