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Community Recipe
from [Ericka321]
Mexican Black Bean Lasagna

Mexican Black Bean Lasagna

Receipe from Woman's Day magazine

  • Yield: 6 servings ( Serving Size: 1 )
  • Prep time: 25 Minutes
  • Cook time: 15 Minutes

Ingredients

  • 2 tablespoon(s) olive oil
  • 1 whole(s) large onion
  • 2 whole(s) jalaapenos finely chopped
  • 1 whole(s) red pepper cut into 1/4 inch pieces
  • 2 clove(s) garlic cloves finely chopped
  • 1 can(s) black beans (15 oz can) rinsed
  • 1 cup(s) corn frozen
  • 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) red enchilada sauce (10oz can @ 1 cup)
  • 9 whole(s) small tortillas
  • 6 ounce(s) Muenster cheese (@ 1.5 cups) shredded
  • sour cream and hot sauce optional

Preparation

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.

tips & techniques

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.

Nutritional Information

(per serving)

Calories 307

Total Fat 15g

Saturated Fat 6g

Cholesterol 27mg

Sodium 654mg

Total Carbohydrate 34g

Dietary Fiber 8g

Sugars --

Protein 15g

Calcium --

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Mexican Black Bean Lasagna Recipe

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