Well, Cinco de Mayo recipe, better late than never right?!?! 
This recipe came about after an evening spent with some of my favorite people throwing together our own spin on these Chicken Enchilada Stuffed Zucchini Boats…
Which we turned into a “lasagna” of sorts. Sans noodles. Zucchini instead!
Which then morphed the very next night into this vegetarian version using black beans plus the leftover ingredients.
And I must tell you. Both options were s-t-e-l-l-a-r!
Mostly thanks to THIS SAUCE. Which is seriously just off the charts in the flavor department if you ask me 
And puts any canned enchi sauce to shame!
It’s amazing just how super easy it is to throw together too…. using a basic tomato sauce, garlic, canned chipotles in adobo, cumin, chili powder and a lil’ salt & pepper.
That’s it! All ya need. And I bet most of these ingredients you already have in your pantry
Note: You can find canned chipotles in adobo in the Mexican food aisle at most grocery stores.
The rest of this recipe includes lots of healthy & delicious greens, making it super nutritious and friendly on the waistline.
Not to mention wallet-friendly with the addition of the canned black beans as the protein…
Thinly sliced zucchini serve as the “noodle” in this “lasagna” and become melt in your mouth when baked with the spicy smoky sauce and hearty black bean mixture.
Now all that’s left is to play a little layering game…!
And into the oven to get all melty cheesy and ooey gooey delicious 
Fresh clean healthy flavors with a hint of richness from the melted cheese and creamy black beans. And even though this loaded with veggies, this dish was hearty, comforting and filling!
The addition of the chipotles in adobo lends the most wonderfully smoky flavor and I’d highly suggest giving this enchi sauce a go at home, even if it’s not to make this dish!
This “lasagna” is definitely the perfect satisying, hearty yet light summer dish if you ask me, and one that I’ll be making again for certain
Enjoy!
Enchi-Mexi Zucchini & Black Bean ”Lasagna” Serves 4 Sauce (adapted from Skinnytaste): ** 2 chipotles in adobo results in a pretty spicy sauce, reduce down to 1 if you don’t care for as much heat 1. To make sauce, add olive oil and garlic to a small pot over medium and cook for a minute or two until fragrant. Add remainder of ingredients, cover and simmer for 20 minutes (stirring occasionally). While sauce cooks, prepare rest of ingredients. 2. Slice zucchini into thin pieces, about 7-8 per zucchini. Set aside. 3. Chop remaining veggies and stir together with black beans and fresh lime juice. Season with spices and salt & pepper (to taste). To assemble: 4. Lightly oil the bottom of a medium sized baking dish. Begin layering with 1/2 of the sliced zucchini, 1/2 of the black bean mixture, 1/2 of the enchilada sauce and 1/2 of the shredded cheese. Repeat. 5. Cover, place into a 350F oven and bake for 30 minutes. Uncover and bake an additional 20 minutes. Cool for a few minutes and serve! Note that there may be some extra liquid released from the veggies during baking so use a slotted spatula to serve
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