Mexican Lasagna

This is a tasty recipe that we adapted from Rachel Ray. It's very easy to make for a weeknight dinner and the leftovers are great for lunch!

Ingredients 
2 tablespoons olive oil
1 cup either canned or frozen corn
1 can black beans
1 cup taco sauce
2 lbs cooked chicken, chopped or two cans of white chicken
1 cup tomatoes/peppers
2 teaspoons chili powder
2 teaspoons cumin
6-8 tortillas (whole wheat or spinach for variety)
2 scallions, finely chopped
1 tablespoon fresh cilantro
2 1/2 cups cheese


Directions

Preheat the oven to 425 degrees.

Preheat a large skillet over medium high heat. Add 1 tablespoon olive oil. Add chicken and season with chili powder, cumin. Brown the chicken, 5 minutes. Add taco sauce, black beans, tomatoes/peppers and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a 9x13 pan with remaining olive oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat, beans and veggies mixture, then tortillas, then cheese. Repeat: sauce mixture, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

We like to spice it up by adding red onions, roasted red peppers, exchanging black beans for pinto beans, or use different flavors of tortillas. We serve with sour cream or avocado on top and side with rice or tortilla chips. Make it your own!