Black Bean Lasagna

Ingredients

• 1 tablespoon vegetable oil
• 2 onions, chopped
• 3 cloves garlic, chopped
• ½ green bell pepper, diced
• ½ red bell pepper, diced
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (14.5 ounce) can chopped tomatoes
• 1 cup salsa
• salt and black pepper to taste
• 2 avocados, peeled, pitted, and mashed
• 1 clove garlic, chopped
• 1 tablespoon fresh lemon juice
• 12 (6 inch) corn tortillas, quartered
• 2 cups shredded Cheddar cheese

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. Heat oil in a large skillet over medium heat. Stir in onions, 3 cloves chopped garlic, and bell peppers; cook until onions soft and translucent. Stir in black beans, tomatoes with juice, and salsa. Season with salt and pepper. Bring to a simmer; cook about 3 minutes.
3. Mash avocados, 1 clove chopped garlic, and lemon juice together in a bowl.
4. Place a layer of tortillas on the bottom of the prepared baking dish. Spread 1/3 of bean mixture on top. Spread 1/2 of avocado mixture on top, then sprinkle with 1/3 of cheese; place a layer of tortillas on top. Top with 1/2 of remaining bean mixture. Spread remaining avocado mixture on top, then sprinkle with 1/2 remaining cheese. Repeat layering with remaining ingredients.
5. Bake in the preheated oven until sauce is bubbly, about 35 minutes.