Mexican Lasagna with Chicken & Black Bean

- Preheat oven to 375F- Over medium heat, add oil on a skillet.

When heated, brown ground chicken for few minutes.- Add onions and bell pepper.

Let them sweat for couple minutes and add black beans, jalapeno and stir them together.

Continue this for 2-3 minutes.- Add all the spices and 1/4 cup enchilada sauce.

Allow it to cook for few minutes then remove from heat.

Let it cool for few minutes or leave it in the refrigerator for quick chill.- In a baking dish, pour about 2-3 tablespoon enchilada sauce then one tortilla.

Spread 1 tablespoon of sauce over the tortilla then spoon chicken-bean mixture followed by 1 tablespoon of cheese or more if you like.- Layer it likewise with the remaining tortillas.

Just make sure the tortillas are well covered in sauce otherwise it will be very dry.- Top the last tortilla with remaining sauce and cheese.- Bake it covered for 10-12 minutes or until the sauce bubbles and cheese is melted completely.