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Mexican Black Bean Lasagna

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.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889