Mexican Lasagna

Ingredients

• 15 ounce black beans drained canned
• 2 tablespoons chili powder 
• 1 cup corn kernels frozen
• 1 cup canned tomatoes fire roasted canned
• 8 8-inch spinach flour tortillas ()
• 2 pounds ground chicken breast 
• 2 teaspoons ground cumin 
• 3 tablespoons olive oil extra-virgin
• 2.5 cups pepper jack shredded
• 0.5  onion red chopped
• 4 servings salt 
• 2  scallions finely chopped

Equipment

• frying pan
• oven
• baking pan

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 425 degrees F.
3. Preheat a large skillet over medium high heat.
4. Add 2 tablespoons extra-virgin olive oil - twice around the pan.
5. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes.
6. Add taco sauce or stewed or fire roasted tomatoes.
7. Add black beans and corn.
8. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
9. Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil.
10. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again.
11. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.