Preheat your oven to 400°F and prepare an 11-by-7-inch baking dish by coating it with cooking spray.

In a large skillet, heat the olive oil over medium-high heat. Add the chopped potatoes and cook, stirring occasionally, until they are browned on most sides, which should take about 6 minutes.

Next, add the chopped red bell pepper and onion to the skillet. Continue to cook, stirring often, until they are softened, around 4 to 6 minutes.

Stir in the minced garlic, chili powder, and ground cumin. Cook while stirring constantly until the mixture is fragrant, about 30 seconds.

Pour in the enchilada sauce, vegetable broth, and salt. Bring the mixture to a lively simmer over medium heat and cook, stirring often, until it thickens slightly and the potatoes are mostly tender, which will take about 5 minutes.

Add the rinsed black beans to the skillet and remove it from the heat.

Spread 1 cup of the sauce mixture in the bottom of the prepared baking dish. Layer 8 tortilla quarters on top, overlapping and tearing them as necessary to fit.

Add another cup of the sauce mixture and half a cup of the shredded cheese on top of the tortillas. Repeat this layering process once more.

Finish by placing the remaining 8 tortilla quarters on top, followed by the last cup of sauce mixture and the remaining cup of cheese.

Bake the casserole in the preheated oven until it is bubbly and browned in spots, which should take about 15 minutes.

Once out of the oven, drizzle with pico de gallo and garnish with fresh cilantro leaves if desired.