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Mexican Black Bean Lasagna Recipe

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This recipe for Mexican Black Bean Lasagna is from A Little Slice of Heaven, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
1 large onion, chopped
1 large Jalapeno pepper, seeded and finely chopped
1 red pepper, chopped into 1/4" pieces
2 cloves garlic
1- 15 ounce can black beans, rinsed and drained
1 can corn, drained
2 teaspoons chili powder
2 teaspoons lime juice and lime wedges for serving
1/2 cup fresh cilantro, and extra for serving
1 -10 ounce can enchilada sauce (I use 2)
1 lb. ground beef (optional)
9 small corn tortillas
6 ounces muenster cheese
Sour cream and hot sauce for serving
Directions:
Directions:
Brown beef; pour off fat. Add onions and cook until tender, about 5 minutes on low heat. Add Jalapenos, red pepper, and garlic. Cover and cook until tender, 6-8 minutes. Stir in beans, corn, and chili powder, and cook 2 minutes more. Stir in lime juice and cilantro.

Spread 1/4 cup enchilada sauce in bottom of an 8" baking dish. Top with tortillas, tearing into pieces to fit. Spread with 1/3 bean mixture, 1/3 of cheese and 1/3 sauce. Repeat 2 times. Bake until heated through and top is lightly browned, about 12-15 minutes. Let stand 5 minutes. Serve with cilantro, lime wedges, sour cream, and hot sauce.

 

 

 

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