Mexican Enchilada Lasagna

Preheat oven to 375 degrees.

Fill a pot with water and let it come to a boil. Cook the lasagna noodles in boiling water as directed on package.

Rinse and drain the black beans. Warm the refried beans.

In a skillet, brown the ground beef. Season with oregano, basil, cumin and onion powder. Add crushed red pepper for some extra kick.

Grease a 9×13 glass pan.

Layer lasagna noodles on the bottom of the pan. Spread a small amount of refried beans over the noodles. Add ground beef, followed by a few spoonfuls of black beans. Pour some enchilada sauce over, then cover with cheese.

Repeat until pan is full, and use ingredients based on how many layers you will make. Once you get to the point where you cannot add another layer, put one more layer of noodles and cover with enchilada sauce.

Cover with foil.

Bake in the oven, covered, for 20 minutes. Remove from the oven and add cheese to the top (how much you add depends on your preference). Bake for an additional 5 minutes.