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1
Rinse and drain 1 x 15 ounce can of black beans.
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2
Alternatively, cook 1 cup of dried black beans as per Becky Fenter's Black Bean recipe#22162.
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3
As I was short of time, I adapted Becky's recipe.
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4
I followed steps 1 and 2, then used the'quick-soak' method (cover the beans with a generous amount of water, place lid over pot, bring water to the boil, boil 2 minutes, remover lid, and let beans sit one hour, then drain.)
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5
Then continue with steps 5 to 8, inclusive, of Becky's recipe, but simmer the beans for two hours, instead of one.
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6
Do not add any salt during this cooking process or beans will toughen!
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7
Place drained beans in a large bowl.
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8
Saute strips of chicken meat, in two batches, in 1 tablespoon of olive oil.
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9
Remove from pan and place in the bowl with the beans.
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10
Heat the remaining tablespoon of olive oil in the same pan, add onion and cook for 2 minutes.
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11
Add red pepper, and continue sauteing over moderate heat until just tender.
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12
Quickly add the corn and cook gently, stirring, until just heated.
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13
Transfer onion, red pepper and corn mixture, along with 1 1/2 cups of sour cream, 1/2 the grated cheese, Jalapeno peppers, ground cumin and salt to taste, to the bowl with the beans and chicken, and mix well.
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14
Grease the bottom of a lasagne pan with olive oil or butter.
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15
Arrange half the tortillas over the bottom of the prepared pan, overlapping slightly if necessary.
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16
Top tortillas with black bean, chicken and red pepper mixture.
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17
Place remaining tortillas over the top, then sprinkle with the remaining cheese.
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18
Bake in a pre-heated 350 deg.
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19
F oven for 40 minutes, until cheese is melted and browned.
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20
Serve garnished with black olives and fresh cilantro, and hand around the remaining sour cream separately.
