Chicken & Black Bean Mexican Lasagna {Recipe}

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It’s no secret that I LOVE Mexican food.  I just can’t get enough of the fresh ingredients that are typically used in authentic Mexican dishes- avocado, black beans, salsa, cilantro, the list goes on.  Today’s post is about my all time favorite lasagna.  Which is actually nothing like typical Italian lasagna, as a matter of fact, it couldn’t be more different.  This is Mexican Lasagna with chicken, black beans, and mixed veggies; so it’s much better for you than it’s Italian counterpart.  Here it is, the Chicken & Black Bean Mexican Lasagna Recipe.

Gather up:

2 1/2 lbs ground chicken breast {I dice and ground in food processor}

3 tbsp olive oil

1 1/2 tbsp chili powder

1 tbsp ground cumin

1/2 cup chopped red onion

8 (8 inch) spinach flour tortillas

2 1/2 cups shredded cheddar (or Mexican blend) cheese

1 (14 oz) can of stewed tomatoes

1 cup mild salsa

1 cup frozen corn

2 finely chopped scallions

1 (15 oz) can of black beans

Instructions:

Preheat oven to 425 degrees.

In a large skillet, add chicken, olive oil, red onion, chili powder and cumin-sautee until chicken browns.

Add tomatotes, salsa, black beans and corn and scallions.

Simmer mixture for 5-8 minutes, until liquid thickens…

Coat a baking pan with 1 tsp of olive oil.  Cut tortillas into strips as needed to line the bottom of the pan.

Spoon a layer of the chicken mixture onto the tortillas.

Put down another layer of tortillas on the chicken mixture, sprinkle cheese on top of the tortillas.  Spread a second layer of chicken mixture, another layer of tortillas, then cheese on top again.  The lasagna will look like this just before it hits the oven…

 Bake the Mexican lasagna for 12-15 minutes at 425 degrees until cheese is brown and bubbly.

 

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