sliced avocado, sour cream, lime wedges, hot sauce, extra red onion and fresh cilantrofor topping, optional
Preheat oven to 350 degrees F.
In the bottom of a baking dish (see note below about size), spread 1/4 cup of the salsa out to coat it the bottom.
Layer half of the quartered corn tortillas on top of the salsa.
Layer half of the drained and rinsed black beans, 1 cup of the frozen corn, 1/2 cup of the diced bell pepper, 1/4 cup of the red onion, and 1/4 cup of the fresh cilantro on top of the tortillas.
Add half of the remaining salsa on top of the beans and veggies (I used a spoon to just dollop it on), followed by half of the shredded cheese.
Repeat steps 2-3 once, layering the tortillas, beans, veggies, salsa, and ending with the cheese.
Bake, covered with foil, for 30 minutes at 350 degrees. Remove the foil and bake for another 15 minutes, until cheese is fully melted and lasagna is bubbly.
Serve topped with additional diced onion and fresh cilantro, sliced avocado, sour cream, hot sauce, and a squeeze of fresh lime juice, if desired.
Baking Dish Size: I used a baking dish that was roughly 8" x 10". The number of corn tortillas you need will very based on the size you use, as well as the cooking time. For a 9" x 11" dish, you'll need more corn tortillas to cover the surface area, but less cooking time (about 30 minutes covered and 15 minutes uncovered) because the whole thing will be thinner. Just keep an eye on it- a few more or less minutes won't be an issue! It's hard to mess up :-)
Ingredient Substitutions and Additions: Flour tortillas or cooked lasagna noodles can be used instead of corn tortillas. Add rotisserie chicken, cooked ground beef, or refried beans instead of black, if you want. I don't recommend adding any vegetables such as zucchini, spinach, or sweet potato, unless you cook them first (they may turn the lasagna soggy or not cook completely). You can also use enchilada sauce instead of salsa, if you prefer.
Leftovers suggestion: this Mexican Lasagna makes excellent leftovers reheated as is. But I like to use it to make migas- sauté the leftovers with some butter or oil in a skillet until reheated and then add beaten eggs to it and scramble until the eggs are cooked. Top with avocado or put into tortillas for migas tacos!
Make Ahead: You can assemble this Mexican Lasagna ahead of time and keep it in your refrigerator for up to three days, or freeze, tightly covered, for up to 3 months. Defrost completely before baking.
Make it vegan: Use a vegan cheese instead of regular cheese.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.