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Gluten Free Black Bean Lasagna by Essential Everyday™

DIRECTIONS

In large skillet, heat oil over medium heat. Add onions and peppers; sauté until onions are softened (about 3-5 minutes). Stir in beans, tomatoes and 1 can enchilada sauce; set aside.
In medium bowl, combine avocados and sour cream; mash to desired consistency. Place ½ cup enchilada sauce in bottom of a 13x9-inch baking dish.
Top with 6 tortillas, half bean mixture, half mashed avocados and 1 cup cheese; repeat layers ending with tortillas, remaining enchilada sauce and remaining cheese.
Bake, covered, in a preheated 375°F oven 30 minutes; remove cover and continue baking 15 minutes or until cheese is bubbly and golden brown.
Gluten Free Note: Always read ingredient labels before preparing recipe to ensure products are Gluten Free.
Nutritional Information: Serving Size 1/12 of recipe; Calories 350; Total Fat 18g; Saturated Fat 7g; Cholesterol 30mg; Sodium 730mg; Carbohydrates 38g; Fiber 8g; Protein 12g