Preheat oven to 400 degrees. In a 8 in. square glass baking pan (or similar, I've also used a 9 in. glass pie pan) spread out the tbs of oil then add the diced onion and bell pepper mix (and fresh corn if using). Roast for 15-20 minutes until the veggies are soft, translucent, and slightly crisp.
Remove pan from oven and add the black beans, corn(if canned or frozen) pineapple, chipotle pepper, enchilada sauce, seasonings and half of the chopped corn tortillas. Top with the remaining half of chopped corn tortillas and put back in the 400 degree oven for 15-20 minutes until heated through.
While casserole is baking, prep the toppings.
After casserole is heated though, broil on high for 3-5 minutes until the tortillas are crisp on top.
Remove from oven and let cool for 10 minutes. Serve with plenty of toppings. Enjoy!
Leftovers can be easily refrigerated or frozen in an airtight container/bag.
Note 1: If using fresh corn, roast it alongside the onions and bell peppers.
Note 2: If using canned pineapple, drain the juice but don't feel the need to rinse the pineapple.
Note 3: This recipe is very high carb which I know not everyone loves. An easy way to dramatically lower carbs is to just use HALF of the can of beans. It'll be lower carb but still filling!