Mexican Black Bean Lasagna

• 2 tablespoon(s) olive oil
• 1 large onion, chopped
• 2 jalapeños (seeded if desired), finely chopped
• 1 red bell pepper, cut into 1/4-in. pieces
• 2 clove(s) garlic, finely chopped
• 1 can(s) (15 oz) black beans, rinsed 
• 1 cup(s) frozen corn kernels, thawed
• 2 teaspoon(s) chili powder
• 2 tablespoon(s) fresh lime juice, plus wedges for serving
• 1/2 cup(s) fresh cilantro, chopped, plus more for serving
• 1 can(s) (10 oz) can red enchilada sauce (about 1 cup)
• 9 small corn tortillas
• 6 ounce(s) Muenster cheese, shredded (about 1 1/2 cups) 
• Sour cream and hot sauce, for serving

Directions

1. Heat oven to 425°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.
2. Spread 1/2 cup 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 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.
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.

I got this recipe from Woman's Day magazine.  I really like this dish and it makes enough to have left overs that reheat well.  

Jesse-3.5/5

Megan-4/5