Mexican Lasagna with Chicken & Black Bean

Ingredients

• •15 ounces black beans
• •1 tablespoon canola oil
• •cilantro
• •12 corn tortillas
• •2 teaspoons cumin powder
• •1 cup chipotle enchilada sauce
• •2 teaspoons garlic powder
• •4 oz ground chicken
• •1 jalapenos
• •1 onion
• •1½ bell peppers
• •2 teaspoons chili powder
• •salt
• •6 ounces sharp cheddar cheese
• •1 package taco seasoning

Method

Adapted from foodista.com

1. 1Preheat oven to 375F.
2. 2Over medium heat, add oil on a skillet.
3. 3When heated, brown ground chicken for few minutes.
4. 4Add onions and bell pepper.
5. 5Let them sweat for couple minutes and add black beans, jalapeno and stir them together. Continue this for 2-3 minutes.
6. 6Add all the spices and ¼ cup enchilada sauce.
7. 7Allow it to cook for few minutes then remove from heat.
8. 8Let it cool for few minutes or leave it in the refrigerator for quick chill.
9. 9In a baking dish, pour about 2-3 tablespoon enchilada sauce then one tortilla.
10. 10Spread 1 tablespoon of sauce over the tortilla then spoon chicken-bean mixture followed by 1 tablespoon of cheese or more if you like.
11. 11Layer it likewise with the remaining tortillas. Just make sure the tortillas are well covered in sauce otherwise it will be very dry.
12. 12Top the last tortilla with remaining sauce and cheese.
13. 13Bake it covered for 10-12 minutes or until the sauce bubbles and cheese is melted completely.