Preheat grill to medium high and warm corn tortillas until slightly charred, not burnt just enough until edges are crisp, remove from heat.
Heat a cast iron skillet over medium high heat. Add a drizzle of olive oil to hot pan and add peppers, onions, salt and pepper. Sauté until softened, 5-7 minutes.
Add garlic, black beans, corn, broth and spices, bring to a simmer and cook 10-12 minutes. Transfer bean mixture to a bowl.
Reduce heat to medium-low. To the skillet, in an even layer add 1/4 cup enchilada sauce, stager 3 corn tortilla, 1/2 cup bean mixture, 1/2 cup cheese blend and repeat. You You will have 3 layers. Using up any additional enchilada sauce on the top layer. Cover with foil and cook for 20 minutes or until heated through and cheese is melted.
You can get creative with additional toppings. Sliced black olives, avocado, sliced jalapeños and cilantro make wonderful garnishes and adds an extra dose of veggies.