I love Mexican food. Really not a big surprise to most people I know. I also love quick dishes and meatless dishes that are hearty enough to satisfy meat eaters. This lasagna is tasty just as I made it here or could be used as a base for your own culinary creation. Here we go!
Heat oven to 450. Chop up 1 onion, 2 jalapeno (seed to remove some heat), 1 bell pepper (any color), and 2 garlic cloves.
Heat a couple of tablespoons of oil in a pan over medium heat. Add onion and saute about 5 mins.
While that is cooking grab an 8 x 8 baking pan and pour in 1/4 enchilada sauce. Tilt the pan to spread it around.
Start your first layer of lasagna with a large tortilla or tear a couple smaller tortillas in half and fit them into your dish. I had both on hand as you will see Next comes a little more enchilada sauce.
Once your onions start to soften drop in the jalapenos, bell pepper, and garlic. Cook until all are tender.
While that is working away chop up 1/2 cup fresh cilantro… or in my case parsley You get what you get and you don’t throw a fit! I wasn’t going to pass on this recipe just because I was out of fresh cilantro!! Slice your limes so they are ready to juice.
Add 1 can of drained and rinsed black beans into the hot pan…
along with a cup of “thawed” frozen corn. My was not quite thawed
Also add in 2 tsp chili powder. Less if you aren’t so big on heat, more if you really love heat! Stir this all around and cook for another couple of minutes.
Next toss in your cilantro or anything green and leafy you have around…
Squeeze in 2 Tbs fresh lime juice, about 1 lime. Stir this around to combine.
Spoon a 1/3 of the bean / veggie mixture on top of the tortillas.
Sprinkle with about 1/2 cup of shredded Muenster cheese or if all you can find are slices it will look more like this
Top that with another layer of tortillas… obviously a very precise process.
Pour on another scoop of enchilada sauce, about 1/4 cup.
Repeat another 1/3 of the bean / veggie mix, 1/2 cup cheese.
and another layer of tortillas…
another scoop of sauce…
the final 1/3 of bean / veggie mix…
and the last of the cheese. Pop this into your oven for about 15 minutes or until the top starts to brown and bubble.
Kinda like this… let this stand for about 5 minutes so everything can pull together.
Cut in and dish up a big square for yourself. It is so tasty. This is a great meatless dinner option. You could sure add some ground beef or even some rotisserie chicken from those ready to go chickens at the store… I’m loving those things lately! You could switch up the cheeses, maybe some pepperjack… or cojita. Maybe add in some fresh sliced tomatoes… you can really build off this easy dish. If you do, let me know what you try!
Mexican Black Bean Lasagna
1 large onion, chopped
2 jalapenos (seeded for less heat)
2 garlic cloves
1 15 oz can of black beans, rinsed
1 cup frozen corn
2 tsp chili powder (more or less to taste)
2 Tbs fresh lime juice
1/2 cup fresh cilantro
1 10 oz can red enchilada sauce
9 small corn tortillas
8 oz shredded cheese (Your choice)
Heat oven to 425. Heat 2 Tbs olive oil over medium heat. Add onion, cook 5 mins. Spread 1/4 enchilada sauce in bottom of 8×8 baking dish. Tear tortillas to form bottom layer. Add 1/4 sauce over tortillas. Into pan with onions add jalapenos, bell pepper, and garlic and cook until tender. Stir in beans, corn, and chili powder, cook for 2 minutes. Stir in cilantro and lime juice. Spoon 1/3 of bean mixture over tortillas. Top with 1/2 cup cheese. Repeat process with tortillas, then sauce, then bean mixture, then cheese 2 more times. Bake for about 15 minutes or until top is lightly browned and bubbly. Let stand for 5 minutes to pull together. Serve with sour cream / cilantro / lime wedges.