Black Bean Lasagna

Mexican Black Bean Lasagna

Great family dinner. To lower the spice level, use less jalapeno, chili powder, and purchase mild enchilada sauce.

2 Tbsp olive oil
1 large onion, chopped
2 jalapenos, seeded and finely chopped (I do less to keep down the spice)
1 red bell pepper, chopped
2 cloves garlic, chopped
1 15 oz can black beans, rinsed
1 C frozen corn kernels, thawed
2 tsp chili powder (I do less to keep down the spice)
2 Tbsp fresh lime juice, plus wedge for serving
1/2 C fresh cilantro, chopped
1 10-oz can red enchilada sauce
9 small corn tortillas
6 oz Muenster cheese, shredded (about 1 1/2 cups)
Optional: Sour cream and hot sauce for serving

1. Heat oven to 425. Heat oil in large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, for 5 minutes. Add the jalapenos, bell pepper and garlic and cook, covered, stirring occasionally, until the vegetables are 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.

2. Spread 1/4 C enchilada sauce on the bottom of an 8 in square or 1 1/2 qt baking dish. Top with 3 tortillas, tearing them to fit. Spread a third of the remaining enchilada sauce on top. Top with a third of the bean mixture and 1/2 C cheese; repeat twice.

3. 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.

(from Woman's Day magazine)