Mexican Black Bean - Lasagna

307 Calories Per Serving
Active time 25 minutes
Total time 45 minutes
Makes 6 main-dish servings

2 Tbsp. Olive oil
1 large onion, chopped
2 jalapenos (seeded if desired), finely chopped
1 red bell pepper, cut into ¼-inch pieces
2 garlic cloves, finely chopped
1 can (15 oz.) black beans,  rinsed
1 cup frozen (thawed) corn
2 tsp. Chill powder
2 Tbsp. Fresh lime juice, plus wedges for serving
½ cup fresh cilantro, chopped, plus more for serving
1 can (10 oz.) red enchilada sauce (about 1 cup)
9 small corn tortillas 
6 oz. Muenster cheese, shredded (about 1 ½ cups)
Sour cream and hot sauce (optional)

Step 1: Preheat oven to 425F, In large skillet on medium, heat oil. Add onion and cook, covered, 5 minutes, stirring. Add jalapenos, bell pepper, and garlic. Cook, covered, 6 to 8 minutes, or until vegetables are just tender, stirring. Stir in beans, corn, and chili powder, and cook 2 minutes. Stir in lime juice and cilantro.

Step 2: In bottom of 8-inch square or 1 ½-quart baking dish, spread ¼ cup enchilada sauce. Top with 3 tortillas, tearing them to  fit as necessary. Spread one-third of the remaining enchilada sauce over the top (about ¼ cup). Top ½ cup cheese; repeat twice.

Step 3: Bake 12 to 15 minutes, or until lasagna is heated through and top is beginning to brown. Let stand 5 minutes. Serve with cilantro, lime wedges, sour cream, and hot sauce, if desired.