Mexican Lasagna with Chicken & Black Bean Recipe - Quick, Healthy & Ready in 45 Minutes

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:

1. - Preheat oven to 375F- Over medium heat, add oil on a skillet. When heated, brown ground chicken for few minutes.-
2. Add onions and bell pepper.
3. Let them sweat for couple minutes and add black beans, jalapeno and stir them together. Continue this for 2-3 minutes.-
4. Add all the spices and 1/4 cup enchilada sauce. Allow it to cook for few minutes then remove from heat.
5. 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.
6. Spread 1 tablespoon of sauce over the tortilla then spoon chicken-bean mixture followed by 1 tablespoon of cheese or more if you like.-
7. 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.-
8. Bake it covered for 10-12 minutes or until the sauce bubbles and cheese is melted completely.