Gluten-Free Mexican Lasagna

Ingredients

• 1 (10-ounce) can red enchilada sauce
• 1 (14.5-ounce) can black beans, rinsed and drained
• 1 (10-ounce) can diced tomatoes, drained
• 1 (4-ounce) can diced green chilies
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 (8-ounce) package gluten-free lasagna noodles
• 1 (8-ounce) package cream cheese, softened
• 1 (8-ounce) package shredded Mexican cheese blend
• 1 (12-ounce) can corn, drained
• 1/4 cup chopped cilantro

Directions

1. Preheat oven to 375°F.
2. In a medium bowl, combine enchilada sauce, black beans, tomatoes, green chilies, chili powder, and cumin. Set aside.
3. Spread 1 cup of sauce mixture in the bottom of a 9x13-inch baking dish.
4. Lay 3 lasagna noodles on top of the sauce mixture. Spread 1/2 of the cream cheese mixture on top of the noodles. Sprinkle 1/2 of the Mexican cheese blend over the cream cheese. Spread 1/2 of the black bean and corn mixture over the cheese.
5. Repeat layers with the remaining ingredients. Top with the remaining 1/2 cup of sauce mixture.
6. Bake for 30 minutes, or until bubbly and heated through.
7. Sprinkle with chopped cilantro and serve.

Interesting Facts

• Gluten-free lasagna noodles are available in most grocery stores.
• Mexican cheese blend is a combination of shredded cheddar, Monterey jack, and asadero cheeses.
• Enchilada sauce is available in both mild and hot varieties.
• This dish can be made ahead and frozen for up to 3 months.