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

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Method

From foodista.com — read the original

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