Preheat oven to 350 degrees F and prepare a 9x13 inch baking dish.
Combine all of the sauce ingredients in a large blender or food processor and mix on high speed until well combined. Remove from blender and set aside.
In a medium sauté pan add the olive oil, diced red onion, and chopped mushrooms and bell pepper. Stir to combine and cook on medium to high heat for about 5 minutes until soft. Once soft, add in the minced garlic, salt, pepper and paprika and stir to combine. Cook an additional 1 minute until the garlic is fragrant then remove from heat.
In your baking dish add a small amount of enchilada sauce so the entire bottom is covered. Next add three tortillas, one tore in half to fit (see prep pictures above). Next add half the cooked vegetables, half or the corn and half of the black beans. Top with ½ cup of enchilada sauce then 1 cup of shredded cheese.
Repeat the above steps for the second layer of the lasagna. After the second layer add the remaining tortillas and top with remaining enchilada sauce and remaining shredded cheese.
Bake the taco lasagna on the center rack of your oven for 20-25 minutes until the cheese is melted and sauce is bubbling. Once cooked, slice and serve warm with optional toppers.
Leftover Storage: Store leftovers in an airtight container for up to 4 days. Rewarm in a microwave or oven until warmed through then serve. Freezer Option: Store cooked lasagna in the freezer for up to 3 months. I like to slice mine then add it into individual bags, so I can easily just grab a portion for lunch. When ready to enjoy let thaw in the fridge then re-warm.