Ingredients
| 3 tbsp extra-virgin olive oil |
| 2 lb ground boneless, skinless chicken breast, available in the packaged meats case |
| 2 tbsp chili powder |
| 2 tsp ground cumin |
| 1⁄2 red onion, chopped |
| 15 oz canned black beans, drained |
| 1 cup medium heat taco sauce, or 14 oz. can stewed or fire roasted tomatoes |
| 1 cup frozen corn, kernels |
| 1 salt |
| 8 in spinach tortillas, available on dairy aisle of market |
| 2 1⁄2 cup cheddar cheese, or pepper jack, shredded |
| 2 scallion, finely chopped |
Directions
- Preheat the oven to 425 degrees F.
- Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
- Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. 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. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
Source : allrecipes.com
