Preheat your oven to 375°.
Drain the black beans and set them aside.
In a medium skillet, add the olive oil and heat it over medium-low heat.
Add the minced garlic to the skillet and sauté until it becomes tender and fragrant, about 4 minutes.
Now, incorporate the drained black beans and the vegetable broth into the skillet. Cook everything together for approximately 3 minutes.
Next, add the cumin, black pepper, salt, and cilantro. Stir well to combine all the ingredients and allow them to cook for another minute.
Prepare an 8x8-inch casserole dish by spraying the bottom with nonstick cooking spray.
Begin layering your casserole: start with a tortilla, followed by a quarter of the black bean mixture, a quarter of the salsa, and a quarter of the cheese.
Cover the casserole dish with foil and bake for approximately 20 minutes or until the cheese is hot and bubbly.
After 20 minutes, remove the foil and continue baking for an additional 8 to 10 minutes.
Once done, remove the casserole from the oven. If desired, garnish with non-fat Greek yogurt or sour cream for a creamy finish.
