Next casserole night, kick those noodles to the curb and try tortillas instead—they make a tasty foundation for layering cheesy veggies and beans. Have leftovers on hand? Toss them in too: cooked ground chicken or beef, poblano peppers or extra veggies, whatever you prefer.

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Cal/Serv: 307 Yields: 6 Prep Time: 0 hours 25 mins Total Time: 0 hours 45 mins

Ingredients 2 tbsp. olive oil 1 large onion 2 jalapeños (seeded if desired) 1 red bell pepper 2 clove garlic 1 can black beans 1 c. frozen corn kernels 2 tsp. chili powder 2 tbsp. fresh lime juice, plus wedges for serving 1/2 c. fresh cilantro 1 can can red enchilada sauce (about 1 cup) 9 small corn tortillas 6 oz. Muenster cheese Sour cream and hot sauce, for serving This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Heat oven to 425°F. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, for 5 minutes. Add the jalapeños, 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. Spread 1/2 cup enchilada sauce on the bottom of an 8-in. square or 1 1/2-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 1/2 cup). Top with a third of the bean mixture and 1/2 cup cheese; repeat twice. 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.

Tips & Techniques Make it ahead: Line the baking dish with foil, leaving a 3-in. overhang on two sides. Prepare the lasagna as directed. After baking, allow it to cool in the dish. Use the overhangs to lift it out; wrap tightly in plastic, then foil, and freeze for up to 2 months. To serve: Let thaw in the refrigerator, remove the foil and plastic, and transfer the lasagna to a casserole dish. Reheat in a 375°F oven, about 20 minutes.

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