Lunch: Mexican Black Bean Lasagna

Recipe by Woman's Day Kitchen Next casserole night, kick those noodles to the curb and try tortillas instead—they make a tasty foundation for layering cheesy veggies and beans. Have leftovers on hand? Toss them in too: cooked ground chicken or beef, pobl

Ingredients

2 tbsp. olive oil
1 large onion
2 jalapeños (seeded if desired)
1 red bell pepper
2 clove garlic
1 can black beans
1 c. frozen corn kernels
2 tsp. chili powder
2 tbsp. fresh lime juice
Lime wedges
1/2 c. fresh cilantro
cilantro
1 c. can red enchilada sauce
9 small corn tortillas
6 oz. Muenster cheese
small sour cream
Hot sauce

Instructions

Heat oven to 425 degrees F. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, for 5 minutes. Add the jalapeños, bell pepper, and garlic and cook, covered, stirring occasionally, until the vegetables are just tender, 6 to 8 minutes. Stir in the beans, corn, and chili powder and cook for 2 minutes. Stir in the lime juice and cilantro.
Spread 1/2 cup enchilada sauce on the bottom of an 8-inch square or 1 1/2-quart baking dish. Top with 3 tortillas, tearing them to fit as necessary. Spread a third of the remaining enchilada sauce over the top (about 1/2 cup). Top with a third of the bean mixture and 1/2 cup cheese; repeat twice.
Bake until the lasagna is heated through and the top is beginning to brown, 12 to 15 minutes. Let stand for 5 minutes. Serve with cilantro, lime wedges, sour cream, and hot sauce, if desired.

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