Mexican Lasagna

My husband is a carnivore. If a meal doesn't include some kind of meat, he always asks - "where's the beef?". This some times includes chicken dishes too. Me, I won't ever turn down a perfectly grilled fillet, but meat free isn't the end of the world. That being said, he didn't even notice this dish didn't have meat in it! It's very hardy and filling. You could very easily add some browned hamburger to this though if you wanted too. I'd season it with some taco seasoning and omit one can of refried beans if you do!

Mexican Lasagna

1/2 large green bell pepper - chopped
1/2 large red bell pepper - chopped
1/2 jalapeno pepper - finely chopped
2 cloves garlic - minced
1 large onion - chopped
12 corn tortillas
2 cans refried beans
1tsp chili powder
1/2tsp cumin
1 can black beans - drained and rinsed
2 C shredded monterey jack
1 can enchilada sauce

Preheat oven to 375*.

In a skillet saute the peppers, garlic, jalapeno and onion for about 3 minutes or until softened. Set aside.

Spray a 9x13 baking pan with non-stick spray. Line the bottom  with a layer of corn tortillas. Make sure you cover the entire bottom.

Spread half the refried beans (they spread easier if warmed up first) evenly over the tortillas. Cover with half the pepper onion mixture, half the seasonings, have the black beans and half the cheese.

Add another layer of tortillas and repeat the layers of ingredients. Cover with a final layer of tortillas. Pour the enchilada sauce over top. Cover and back for 30 minutes. Let rest for 10 minutes before serving.

*I used a smaller baking dish (8x8) so I had several layers. We served this with extra enchilada sauce and sour cream on the side!

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