Ingredients

The following ingredients have 8 Servings
  • 2 cups salsa (store-bought or homemade (one 16 oz. jar))
  • 10 corn tortillas (quartered (see notes))
  • 2 15-oz. cans black beans (drained and rinsed)
  • 2 cups frozen corn
  • 1 bell pepper (diced (any color, about 1 cup))
  • 1/2 cup red onion (finely diced)
  • 1/2 cup fresh cilantro (chopped)
  • 8 oz. Mexican cheese blend (shredded (cheddar, Monterey jack, etc.))
  • sliced avocado, sour cream, lime wedges, hot sauce, extra red onion and fresh cilantro (for topping, optional)

Instruction

  • Preheat oven to 350 degrees F.
  • In the bottom of a baking dish (see note below about size), spread 1/4 cup of the salsa out to coat it the bottom.
  • Layer half of the quartered corn tortillas on top of the salsa.
  • Layer half of the drained and rinsed black beans, 1 cup of the frozen corn, 1/2 cup of the diced bell pepper, 1/4 cup of the red onion, and 1/4 cup of the fresh cilantro on top of the tortillas.
  • Add half of the remaining salsa on top of the beans and veggies (I used a spoon to just dollop it on), followed by half of the shredded cheese.
  • Repeat steps 2-3 once, layering the tortillas, beans, veggies, salsa, and ending with the cheese.
  • Bake, covered with foil, for 30 minutes at 350 degrees. Remove the foil and bake for another 15 minutes, until cheese is fully melted and lasagna is bubbly.
  • Serve topped with additional diced onion and fresh cilantro, sliced avocado, sour cream, hot sauce, and a squeeze of fresh lime juice, if desired.