• Preheat oven to 375°F.

Prep the Vegetable and Bean Mixture:

• Heat olive oil in a large pan.
• Add onion and cook for 2-3 minutes until translucent. Add the rest of the vegetables, and cook for about 5 minutes.
• Add the canned refried beans and black beans and then the paprika, cumin powder, and garlic powder. (See note about salt below).
• Add the water or vegetable broth to thin out the mixture slightly for easier spreading.

Assemble the Casserole:

• Heat tortillas in a small pan (this is optional but I prefer to heat mine on both sides before layering) and cut them accordingly to fit your pan.
• Grease a 9x13 by spreading a thin layer of sauce at the bottom.
• Place the tortillas at the bottom, then layer with beans, sprinkle some cheese. Complete this for all the layers of tortillas except the top (I did 3 layers in a 9x14 pan).
• On the final layer of tortillas, add the beans, pour the sauce over the entire dish (I use the whole can as I like mine saucy!), and then sprinkle with cheese.

Bake it and Serve:

• Bake in the oven for about 20-30 minutes until cheese and sauce is bubbly.
• Let it cool for about 10-15 minutes before cutting and serving.
• Top it with guacamole, cilantro, green onions, sour cream, or crushed chips for an added crunch.