Mexican Black Bean Lasagna
Make it ahead: Line the baking dish with foil, leaving a 3-in. overhang on two sides. Prepare the lasagna as directed. After baking, allow it to cool in the dish. Use the overhangs to lift it out; wrap tightly in plastic, then foil, and freeze for up to 2 months. To serve: Let thaw in the refrigerator, remove the foil and plastic, and transfer the lasagna to a casserole dish. Reheat in a 375°F oven, about 20 minutes.
- 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.