Hasta Lasagna?

I used to work with a gentleman who would always say 'hasta lasagna' whenever it was time to go home, and I would always correct him and say it's 'hasta luego'.  And he would say yeah yeah....hasta lasagna!  This silly little story brings me to tonight's menu...drum roll please....Mexican Lasagna.  Trust me you won't want to say bye to this lasagna, because it's so damn good, or darn good for the kids playing along at home.

What you'll need:

• 2 Tbsp Olive Oil
• 1 large onion, chopped
• 2 jalapenos, finely chopped
• 1 red bell pepper, cut into 1/4 inch pieces
• 2 garlic cloves, finely chopped
• 1 avocado cut into 1/4 inch pieces
• 1 15 oz can of black beans (super good for you!)
• 1 cup of frozen corn kernels, thawed (come on you know you have some extra corn from that corn chowda recipe)
• 2 tsp chili powder
• 2 Tbsp fresh lime juice
• 1/2 cup fresh cliantro, chopped
• 1 10 oz can red enchilada sauce
• 6 small corn tortillas
• 3/4 of shredded mexican cheese
• fat free sour cream (optional)

Heat the oven to 425 degrees.  Heat the oil in a large pan and add the onion.  Cook stirring occasionally for about 5 minutes.  Add the jalapenos, red pepper, and garlic, and cook covered for about 7 minutes.  Make sure you keep stirring the vegetables every so often.  Add the beans, corn, chili powder, and cook for an additional 2 minutes.  Last, add the lime juice, cilantro, and avocado.

In an 8 inch square baking dish, spread 1/4 of the enchilada sauce on the bottom.  Top with three tortillas, cutting them to make them fit.  Spread 1/3 of the remaining enchilada sauce over the top and top with half of the bean mixture and 1/4 cup of cheese.  Repeat, but top with the remaining cheese.

Bake until the lasagna is heated through and the top begins to brown, about 15-20 minutes.  Let stand for 5 minutes and serve!  Add sour cream as a topper if desired.

Say hola to your taste buds!

Based off a recipe from Women's Day with a Mandy twist.