INGREDIENTS
1 15 ounce can
black beans, drained and rinsed (or 1½ cups cooked black beans)
1 1/2 cups
fresh or frozen corn kernels
4
green onions, chopped
Scant ½ cup chopped cilantro, plus more for garnish
1 tsp
dried oregano
1 tsp
garlic powder
3/4 tsp
kosher salt
1/2 tsp
cumin
1 28 ounce can
crushed tomatoes (fire roasted if you can find them)
9
no-boil lasagna noodles
8 oz
shredded Mexican blend cheese
(I used half Monterey Jack, half spicy pepper jack)
Hot sauce