Black Bean Mexican Lasagna

Instructions

1. 1

   Heat the oven to 375°F.

2. 2

   Cook the diced onion and bell pepper in a little oil over medium heat for 6 minutes, then stir in the drained beans, corn, cumin, and a pinch of salt; lightly mash some of the beans.

3. 3

   Spread 0.5 cup enchilada sauce in a 9x13 dish and lay in 2 tortillas (tear to fit).

4. 4

   Layer a third of the bean mixture, a quarter of the sauce, and 0.75 cup cheese; repeat twice, then finish with tortillas, the rest of the sauce, and the remaining cheese.

5. 5

   Cover and bake 20 minutes, uncover, and bake 10 more. Let it rest 5 minutes, then cut into squares and top with sour cream.