Mexican Black Bean Lasagna

This is really good and quick and easy to make. It was in the March Womans Day Magazine.
Ingredients

• 1 large onion-chopped


• 2 jalapenos-seeded if desired and finely chopped


• 1 red bell pepper cut into 1" pieces


• 2 clove of garlic-finely chopped


• 1 15 oz can black beans-rinsed


• 1 cup frozen corn kernels-thawed


• 2 teaspoons chili powder


• 2 Tablespoons fresh lime juice


• 1/2 cup fresh cilantro-chopped plus more for serving


• 1 10 oz. can red enchilada sauce-about 1 cup


• 9 small corn tortillas


• About 1 1/2 cheese of choice


• Sour cream and hot sauce for serving

Directions:

1. Heat oven to 425 degrees. Saute onion in sprayed skillet for about 5 minutes.


2. Add the jalapenos, bell pepper and garlic. Cook covered stirring occasionally for about 6-8 minutes.


3. Stir in the beans, corn chili powder and cook about 2 minutes. Add lime juice and cilantro.


4. Spread 1/4 cup of enchilada sauce on the bottom of a 8" square glass pan.


5. top with 2-3 tortillas, tearing them to fit as necessary.


6. Spread a third of the remaining enchilada sauce over the top of the tortillas. About 1/4 cup.


7. Top with 1/3 of the bean mixture and 1/2 cup cheese. Repeat twice.


8. Bake until the lasagna is heated through and the top is beginning to brown. About 15 minutes.


9. Let stand fro 5 minutes before serving.


10. Serve with sour cream, lime wedges and hot sauce.

Enjoy!!