Mexican Lasagna

"¡Andale! ¡Andale! ¡Arriba! ¡Arriba!" as Speedy Gonzales would say and you as well while you wait for this wonderful casserole to cook.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1 (15 ounce) can black beans, drained and rinsed or 1 1⁄2 cups  cooked black beans
• 1 1⁄2 cups corn kernels
• 4 -5  green onions, chopped
• 1⁄2 cup cilantro, chopped (plus more for garnish)
• 1  teaspoon dried oregano
• 1  teaspoon garlic powder
• 3⁄4 teaspoon kosher salt
• 1⁄2 teaspoon cumin
• 1 (28 ounce) can crushed tomatoes (fire roasted if you can find them)
• 9 -12  no-boil lasagna noodles
• 8  ounces  shredded  Mexican blend cheese (I used half Monterey Jack, half spicy pepper jack)
•  Tabasco sauce

Directions

1. Preheat the oven to 400 degrees F.
2. In a large bowl, combine the black beans, corn, green onions, cilantro, oregano, garlic powder, cumin and salt.
3. Spread a thin layer of tomatoes over the bottom of a 9"x9" baking dish. Layer with a 3-4 lasagna noodles, breaking them as needed to fit the pan.
4. On top of the layer of noodles, spread about one third of the bean mixture. Layer evenly with about one quarter of the remaining tomatoes and drizzle lightly with Tabasco sauce.
5. Sprinkle with one quarter of the cheese.
6. Repeat the layering process two times more (noodles, beans, tomatoes, cheese, noodles, beans, tomatoes, cheese). The last layer will be noodles, tomatoes and cheese.
7. Cover the pan tightly with aluminum foil and bake until noodles are tender and cooked through (35-45 minutes).
8. Remove the foil from the top and bake until the cheese is melted (5 minutes). Remove from the oven and let stand at least 10 minutes before slicing and serving.