Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or a light coating of olive oil.

Step 2: Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes translucent. Add the minced garlic and diced bell pepper. Sauté for another 2-3 minutes until the bell pepper softens.

Step 3: Add Black Beans and Corn

Stir in the cooked black beans and corn kernels. Cook for about 2 minutes, allowing the flavors to meld together.

Step 4: Mix in Spices and Tomatoes

Add the diced tomatoes with green chilies, tomato sauce, cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to combine and let the mixture simmer for 5-7 minutes, allowing it to thicken slightly.

Step 5: Incorporate the Rice

Fold in the cooked rice and chopped cilantro. Mix until everything is evenly distributed and the rice is well coated with the tomato and spice mixture.

Step 6: Assemble the Casserole

Transfer the black bean and rice mixture into the prepared baking dish, spreading it evenly.

Step 7: Prepare the Cheddar Jalapeño Topping

In a small bowl, combine the shredded cheddar cheese, sliced jalapeños, and crushed tortilla chips. Sprinkle this mixture evenly over the casserole. For an extra kick, add a sprinkle of red pepper flakes on top.

Step 8: Bake the Casserole

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the topping is golden brown.

Step 9: Cool and Serve

Remove the casserole from the oven and let it cool for 5-10 minutes before serving. This allows the flavors to meld and makes it easier to cut into portions.