Categories: Mexican, dinner

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 pounds ground chicken breast
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 red onion, chopped
• 1 (14-oz) can stewed tomatoes or fire-roasted chopped tomatoes
• 1 cup medium heat taco sauce
• 1 (15-ounce) can black beans, drained
• 1 cup frozen corn kernels
• Salt
• 8 (8 inch) spinach flour tortillas
• 2 1/2 cups shredded Cheddar or shredded pepper jack
• 2 scallions, finely chopped

Directions

1. Preheat the oven to 425 degrees F.

2. 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 stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

3. 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.

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