1 (15 oz.) can black beans, drained and rinsed (or 1½ cups cooked black beans) 1½ cups fresh or frozen corn kernels 4-5 green onions, chopped Scant ½ cup chopped cilantro, plus more for garnish 1 tsp. dried oregano 1 tsp. garlic powder ¾ tsp. kosher salt ½ tsp. cumin 1 (28 oz.) can crushed tomatoes (fire roasted if you can find them) 9-12 no-boil lasagna noodles 8 oz. shredded Mexican blend cheese (I used half Monterey Jack, half spicy pepper jack) Hot sauce

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