Mexican Lasagna With Chicken & Black Bean

• 5 corn tortillas
• 4 ounces ground chicken
• 1/3 cup black beans canned, rinsed
• 1/2 onion chopped
• 1/2 bell pepper chopped
• 1 jalapenos use less if you prefer less hot
• 1 cup enchilada sauce chipotle, divided
• 1/2 cup sharp cheddar cheese shredded, I used reduced fat
• 2 teaspoons garlic powder
• 2 teaspoons red chili powder skip if you prefer less hot
• 1/2 tablespoon taco seasoning
• 2 teaspoons cumin powder
• 1 tablespoon oil canola or olive
• cilantro chopped, for garnish
• salt
• pepper

1. - Preheat oven to 375F
2. - Over medium heat, add oil on a skillet. When heated, brown ground chicken for few minutes.
3. - 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.
4. - 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.
5. - 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.
6. - Layer it likewise with the remaining tortillas. Just make sure the tortillas are well covered in sauce otherwise it will be very dry.
7. - 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.

corn tortillas, ground chicken, black beans, onion, bell pepper, enchilada sauce chipotle, cheddar cheese, garlic, red chili powder skip, taco seasoning, cumin powder, oil, cilantro, salt, pepper

Taken from www.yummly.com/recipe/Mexican-Lasagna-with-Chicken-_-Black-Bean-1665189 (may not work)