#header-inner {background-position: center !important; width: 100% !important;}

Wednesday, July 17, 2013

Mexican Black Bean Lasagna

 Casseroles are notoriously difficult to photograph. While this isn’t a true casserole, it has elements of one, including its inability to be photogenic. Thankfully the picture doesn’t tell the whole story here, because this is one recipe you’ll want to save.
Pin It 
You can modify according to your tastes, which I did by pumping up the veggie content and making my own enchilada sauce (recipe included) instead of using a store-bought sauce. Feel free to throw some shredded chicken or ground beef in there for your meat-lovers.

Best of all, this meal can be frozen (making it another great one to take to new moms!). I prepped it, froze it, then thawed and baked it on a night when cooking time was minimal. I highly recommend you do the same!

One Year Ago: White Pesto Pizza with Tomatoes and Basil
Two Years Ago: Sweet Potato Kale Pizza
Three Years Ago: Peanut Butter Nutella Brownies

Mexican Black Bean Lasagna
adapted from Women's Day Magazine March 2012, enchilada sauce from Gimme Some Oven

-2 tbsp olive oil
-1 large onion, chopped
-2 jalapeƱos, seeded and finely diced
-2 bell peppers, cut into 1/4-inch pieces
-2 cloves garlic, finely chopped
-1 (15 oz) can black beans, rinsed
-1 cup frozen corn kernels, thawed
-4-6 cups fresh spinach
-2 tsp chili powder
-2 tbsp fresh lime juice
-1/2 cup fresh cilantro, chopped, plus more for serving
-9 small corn tortillas
-1 cup enchilada sauce (recipe below)
-1 1/2 cups shredded Mexican cheese
-sour cream for serving, if desired

for the enchilada sauce-
-2 tbsp canola oil
-2 tbsp flour
-4 tbsp chili powder
-1/2 tsp garlic powder
-1/2 tsp salt
-1/4 tsp cumin
-1/4 tsp oregano
-2 cups chicken broth

1. To make the enchilada sauce, heat oil in a small saucepan over medium-high heat. Add flour and stir for one minute. Stir in the remaining seasonings (chili powder, garlic powder, salt, cumin, and oregano). Gradually add the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer for 10-15 minutes, until thickened.
2. To prepare the lasagna, heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, for 5 minutes. Add the jalapeƱos, bell peppers, and garlic and cook, covered, stirring occasionally, until the vegetables are just tender (6-8 minutes). Add the spinach, cover, and cook until spinach wilts.
3. Stir in the beans, corn, and chili powder and cook for 2 minutes. Stir in the lime juice and cilantro.
4. Spread 1/4 cup enchilada sauce on the bottom of an 8 or 9 inch square baking dish. Top with 3 tortillas, tearing to fit as necessary. Spread a third of the remaining enchilada sauce over the top (about 1/4 cup). Top with a third of the bean mixture and sprinkle with cheese. Repeat twice. (If you use a 9-inch pan like I did, you might only have 2 layers instead of 3).
5. If freezing, cover with plastic wrap and foil and freeze. When ready to bake, remove plastic wrap. Bake at 425F for 12-15 minutes if making immediately and 30-45 minutes if frozen. Allow to stand for 5 minutes before slicing and serving with cilantro, sour cream, and hot sauce, if desired.