Chicken and Black Bean Lasagna Recipe

Need something to spice up your Cinco de Mayo party? Try this Chicken and Black Bean Lasagna, loaded with yummy veggies and full of kick
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Need a dish to spice up your Cinco de Mayo party? This Chicken and Black Bean Lasagna Recipe is one of our family favorites and is a great alternative to a traditional Italian lasagna.

Black Bean Lasagna

This meal is loaded with yummy vegetables and packs just the right amount of heat. Want even more kick? Try substituting pepper jack cheese for the mozzarella.

Another bonus? The recipe can easily be frozen for a pre-made meal another night, since it makes enough filing for a second smaller pan.

Chicken and Black Bean Lasagna

Ingredients

3-4 chicken breasts, baked and cubed (approx 2 lbs)
olive oil
1 1/2 tsp cumin + 1 1/2 tsp cumin
1 can (4 oz) green chilies, chopped
1 cup red pepper, diced
1 cup green pepper, diced
2 cups fresh tomatoes, diced
2 cups onion, diced (frozen is easy)
2 15-oz cans black beans, rinsed
1 10-oz bag frozen corn
1 tsp ground coriander
3 tablespoons cilantro, chopped
2-3 cloves garlic, minced
2 cups sour cream (1 16-oz tub)
2 eggs, lightly beaten
1 16 oz jar chunky medium salsa
2-3 cups mozzarella
1 package lasagna noodles (regular or pre-cooked)

Sprinkle chicken with cumin and a drizzle of olive oil. Bake chicken at 350 degrees for 25 minutes or until cooked thoroughly. Once cool, cut into bite-sized pieces and set aside.

In a large mixing bowl, combine chilies, peppers, onion, garlic, tomatoes, beans, corn, cumin, coriander and cilantro. Add in chicken. In a medium sized bowl, blend eggs and sour cream. Layer cooked noodles (or use pre-cooked) in the bottom of a 9x13 casserole dish. Add a layer of the vegetable & chicken mixture, then half of the sour cream. Spoon a layer of salsa and cover with half of the cheese. Repeat with remaining ingredients.


Bake at 350 degrees for 30-35 minutes or until heated through.

Veggie Layer
Sour Cream
Salsa
Baked Lasagna

Note: I typically end up with more filling and can make a 9x13 + an 8x8 or even a 2nd 9x13 to put in the freezer. If you're planning on freezing half, start by lining your pan with plastic wrap, long enough to cover the bottom and the top both directions. Place entire pan in freezer. Once the meal is frozen, you can remove the food from the pan. I put it in another large zipper bag until ready to use it. Then, unwrap and pop it back into the original pan and it's ready for thawing and cooking.

Adapted from Cooking Light

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