Enchilada Lasagna with Black Bean Bechamel

Ingredients

• 4 pieces Corn tortillas
• 200 g Shredded beef (cooked)
• 2 pieces Poblano peppers, roasted and sliced
• 150 g Black beans, cooked and drained
• 250 ml Milk (or plant‑based milk)
• 30 g All‑purpose flour
• 30 g Butter or oil
• 100 g Shredded Mexican cheese blend
• 1 tsp Salt
• ½ tsp Ground cumin
• ¼ tsp Black pepper

Instructions

1. 1

   Preheat the oven to 190 °C (375 °F). While it heats, roast the poblano peppers over an open flame or under a broiler until the skins blister, then place in a bowl, cover, and let steam for 5 minutes before peeling, seeding, and slicing.

2. 2

   Make the black‑bean béchamel: melt the butter (or oil) in a saucepan over medium heat, whisk in the flour and cook 1 minute. Slowly whisk in the milk, then add the cooked black beans, cumin, salt, and pepper. Simmer 5‑7 minutes, stirring frequently, until thickened and smooth; blend with an immersion blender if a silkier texture is desired.

3. 3

   Assemble the lasagna in a 9‑inch baking dish: spread a thin layer of the black‑bean béchamel on the bottom, layer 2 corn tortillas, then half the shredded beef, half the sliced poblano peppers, and a third of the remaining béchamel. Repeat with another tortilla layer, the remaining beef, peppers, and béchamel. Top with the final two tortillas, spread the remaining béchamel over the top, and sprinkle the shredded cheese evenly.

4. 4

   Bake covered with foil for 30 minutes, then remove the foil and bake an additional 15‑20 minutes until the cheese is golden and the sauce is bubbling. Let rest 5 minutes before cutting into two generous servings.