Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine black beans, refried beans, diced red bell pepper, green chilis, corn, garlic powder, onion powder, cumin, smoked paprika, and salt.

Spoon a thin layer of enchilada sauce into the bottom of a 9 x 13-inch baking dish.

Place four halved tortillas over the sauced base, then spread ½ cup of enchilada sauce over them. Add half of the filling mixture and sprinkle ½ cup of shredded cheese on top.

Repeat layering with remaining tortillas, sauce, filling mixture, and cheese.

Top with a final layer of tortillas, sauce, and sprinkle remaining cheese.

Cover with aluminum foil and bake for 25 minutes. Then remove foil and bake uncovered for 5 more minutes, or broil for 1 minute.

Let the casserole rest for about 5 minutes before serving, then garnish with cilantro.