Cheesy Black Bean Enchilada Skillet

0 Heat the oven to 500°F. Place an oven rack in the upper third.
1 Heat the oil in a large (10- or 12-inch) oven-safe skillet set over medium heat until shimmering. Add the bell peppers, onion, and salt and cook, stirring, until beginning to soften but not brown, about 5 minutes. Add the garlic and 1 tablespoon of the taco seasoning and cook until the garlic is fragrant, about 1 minute.
2 Add the beans, corn, cilantro, and remaining 1 tablespoon taco seasoning. Stir to coat and cook to allow the flavors to meld, 3 to 4 minutes. Taste and season with more salt, if needed. Remove from the heat.
3 Stir in the enchilada sauce and yogurt. Gently fold in 2 cups of the tortilla chips. Arrange the remaining 2 cups of chips over the top of the skillet, tucking them in so they’re partially covered.
4 Sprinkle the cheese over the top. Transfer to the oven and bake until the cheese is melted and browned in spots and the edges of the skillet are bubbling, 5 to 6 minutes. Garnish with more cilantro. Serve warm.