The only danger point in this recipe is the enchilada sauce- make sure you read these labels carefully because many of them contain wheat. I have found Old El Paso Red Enchilada Sauce to be gluten free.
GF Mexican Black Bean Lasagna
2 tbsp olive oil
1 onion, chopped
2 jalapeños, chopped
1 green bell pepper
2 cloves garlic, minced
1 15oz canned black beans, drained
1 cup frozen corn
2 tsp chili powder
2 tbsp lime juice
1 can red enchilada sauce (Old El Paso Red)
9 small corn tortillas
12 slices Muenster Cheese
Preheat the oven to 425*. Heat oil in a large skillet over medium heat. Add onion and cook for 5 minutes. Then, add jalapeños, green bell pepper, and garlic to the skillet and cook for 8 more minutes. Then, stir in beans, corn, chili powder, and lime juice and allow to warm for 5-10 minutes.
Coat the bottom of a 9×13 metal pan with 1/4 of the enchilada sauce. Then, cover the bottom of the pan with 3 tortillas- tear one in half to best cover. Top the tortillas with another 1/4 of the enchilada sauce. Top the tortillas with 1/3 of the bean mixture, then with 4 slices of cheese (layer as evenly as possible). Repeat in a new layer, beginning with the tortillas, two more times.
Bake for 25 minutes or until golden brown on top.