Mexican Lasagna with Chicken & Black Bean

Mexican Lasagna with Chicken & Black Bean

Mexican Lasagna with Chicken & Black Bean

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   18 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 15 ounces Black beans, canned, drained and rinsed
  • 1 tablespoon canola oil
  • cilantro, chopped (for garnish)
  • 12 Corn tortillas (soft)
  • 2 teaspoon cumin powder
  • 1 cup chipotle enchilada sauce, divided
  • 2 teaspoon garlic powder
  • 4 oz ground chicken
  • 1 jalapenos (use less if you prefer less hot)
  • 1 Onion, chopped
  • pepper
  • 1/2 red bell pepper
  • 2 teaspoon red chili powder (skip if you prefer less hot)
  • salt
  • 6 ounces sharp cheddar cheese, thinly sliced
  • 1 package taco seasoning
Instructions

- Preheat oven to 375F- Over medium heat, add oil on a skillet. When heated, brown ground chicken for few minutes.-

Add onions and bell pepper.

Let them sweat for couple minutes and add black beans, jalapeno and stir them together. Continue this for 2-3 minutes.-

Add all the spices and 1/4 cup enchilada sauce. Allow it to cook for few minutes then remove from heat.

Let 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.

Spread 1 tablespoon of sauce over the tortilla then spoon chicken-bean mixture followed by 1 tablespoon of cheese or more if you like.-

Layer 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.-

Bake it covered for 10-12 minutes or until the sauce bubbles and cheese is melted completely.

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