2 tablespoons olive oil
1 large onion, chopped
2 jalapeños (seeded if desired), finely chopped
1 red bell pepper, cut into 1/4-inch pieces
2 cloves garlic, finely chopped
1 15-ounce can black beans, rinsed
1 cup frozen corn kernels, thawed
2 teaspoons chili powder
2 tablespoons fresh lime juice
Lime wedges, for serving
1/2 cups fresh cilantro, chopped
Cilantro, for serving
1 cup 10-ounce can red enchilada sauce, about 1 cup
9 small corn tortillas
6 ounces (about 1 1/2 cups) Muenster cheese, shredded
Small sour cream, for serving
Hot sauce, for serving
Heat oven to 425 degrees F. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, for 5 minutes. Add the jalapeños, bell pepper and garlic and cook, covered, stirring occasionally, until the vegetables are just tender, 6 to 8 minutes. Stir in the beans, corn and chili powder and cook for 2 minutes. Stir in the lime juice and cilantro.
Spread 1/2 cup enchilada sauce on the bottom of an 8-inch square or 1 1/2-quart baking dish. Top with 3 tortillas, tearing them to fit as necessary. Spread a third of the remaining enchilada sauce over the top (about 1/2 cup). Top with a third of the bean mixture and 1/2 cup cheese; repeat twice.
Bake until the lasagna is heated through and the top is beginning to brown, 12 to 15 minutes. Let stand for 5 minutes. Serve with cilantro, lime wedges, sour cream and hot sauce, if desired.