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Mexican Black Bean Lasagna

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2 tablespoons olive oil

1 large onion, chopped

2 jalapeños (seeded if desired), finely chopped

1 red bell pepper, cut into 1/4-inch pieces


2 cloves garlic, finely chopped

1 15-ounce can black beans, rinsed

1 cup frozen corn kernels, thawed

2 teaspoons chili powder

2 tablespoons fresh lime juice

Lime wedges, for serving

1/2 cups fresh cilantro, chopped

Cilantro, for serving

1 cup 10-ounce can red enchilada sauce, about 1 cup

9 small corn tortillas

6 ounces (about 1 1/2 cups) Muenster cheese, shredded

Small sour cream, for serving

Hot sauce, for serving

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.