2 tablespoon(s) olive oil
\n1 large onion, chopped
\n2 jalape\u00f1os (seeded if desired), finely chopped
\n1 red bell pepper, cut into \u00bc-in. pieces
\n2 clove(s) garlic, finely chopped
\n1 can black beans, rinsed
\n1 cup(s) frozen corn kernels, thawed
\n2 teaspoon(s) chili powder
\n2 tablespoon(s) fresh lime juice, plus wedges for serving
\n1\/2 cup(s) fresh cilantro, chopped, plus more for serving
\n1 can red enchilada sauce (about 1 cup)
\n9 small corn tortillas
\n6 ounce(s) cheese, shredded (about 1\u00bd cups)
\nSour cream and hot sauce, for serving
\n
\nHeat oven to 425\u00b0F. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, for 5 minutes. Add the jalape\u00f1os, bell pepper and garlic and cook, covered, stirring occasionally, until the vegetables are just tender, 6 to 8 minutes. Stir in the beans, corn and chili powder and cook for 2 minutes. Stir in the lime juice and cilantro.<\/p>\n
Spread \u00bc cup enchilada sauce on the bottom of an 8-in. square or 1\u00bd-qt baking dish. Top with 3 tortillas, tearing them to fit as necessary. Spread a third of the remaining enchilada sauce over the top (about \u00bc cup). Top with a third of the bean mixture and \u00bd cup cheese; repeat twice.<\/p>\n
Bake until the lasagna is heated through and the top is beginning to brown, 12 to 15 minutes. Let stand for 5 minutes. Serve with cilantro, lime wedges, sour cream and hot sauce, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tablespoon(s) olive oil 1 large onion, chopped 2 jalape\u00f1os (seeded if desired), finely chopped 1 red bell pepper, cut into \u00bc-in. pieces 2 clove(s) garlic, finely chopped 1 can black beans, rinsed 1 cup(s) frozen corn kernels, thawed 2 teaspoon(s) chili powder 2 tablespoon(s) fresh lime juice, plus wedges for serving 1\/2 cup(s) fresh […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-649","post","type-post","status-publish","format-standard","hentry","category-main-course"],"_links":{"self":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/649","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/comments?post=649"}],"version-history":[{"count":1,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/649\/revisions"}],"predecessor-version":[{"id":2768,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/649\/revisions\/2768"}],"wp:attachment":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/media?parent=649"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/categories?post=649"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/tags?post=649"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}