In a large skillet, cook the chorizo over medium-high heat until browned. Remove chorizo and set aside, leaving a tablespoon of grease in the skillet.

Sauté onion and green bell pepper for 5 minutes, then add garlic and cook for 2 more minutes.

Stir in salsa, black beans, corn, oregano, cumin, salt, and cooked chorizo. Remove from heat.

In a small separate bowl, whisk together eggs and milk.

Place half of the tortillas in the baking dish, followed by half of the chorizo mixture, half of the egg mixture, and half of the cheese. Repeat the layers. Cover with foil.

Bake covered for 45 minutes. Uncover and bake for an additional 5-10 minutes or until the center is set.

Let the casserole cool for 10 minutes before serving. Sprinkle with chopped cilantro and other preferred toppings.