Heat oven to 350 degrees.
Smear bottom of 13x9 glass pan with enchilada sauce, about 5 oz.
Cook black beans, corn, taco seasoning, 10 oz enchilada sauce, and cumin over medium heat until bubbling. Remove and set aside.
Microwave Spanish rice package according to directions.
Smear 3-4 tortillas with half the refried beans and layer in bottom of the pan.
Top tortillas with half the corn mixture and half the rice.
Top with 1/3 the amount of cheddar cheese and add any extra toppings.
End with a third layer of tortillas on top. Pour remaining enchilada sauce on top, about 5 oz.
Sprinkle remaining cheddar cheese on top.
Cover and bake for 20 minutes.
Uncover and bake another 10-15 or until cheese is melted and bubbling.
Let casserole stand for 10 minutes. Top with cilantro.
Cut and serve warm with chips and guacamole!