Friday, June 15, 2012

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

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.
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.
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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