Bring a large stockpot to a boil and add lasagna noodles. Cook until al dente and then remove from boiling water. Lay noodles on clean dish towel to dry and set aside.
In a medium sauce pot, bring ½ cup dry black beans and 3 cups water to a boil and cook until beans are soft, about 40 minutes.
While beans are cooking, saute chopped onions, both red and green peppers, and mushrooms in a saute pan for about 10 minutes. Drain off any liquid that cooks off from the mushrooms.
Remove vegetables and set aside for later. In the same pan, brown ground beef.
In a medium bowl, blend together cream cheese and enchilada sauce and set aside.
Layering and Baking
Spread some tablespoons on bottom of 13x9 casserole.
Lay down 4 noodles and a few more spoon fulls of sauce on t top.
Spread half mixture of each ground beef, sauteed vegetables, and drained black beans.
Layer hand fulls of mexican cheese.
Lay down 4 more noodles and cover with more sauce.
Spread remaining beef, vegetables, and black beans then more hand fulls of Mexcian cheese.
Finally top with last 4 noodles, any sauce left, and the remaining cheese.
Bake loosely covered at 350 °F for 1 hour. Take cover off and broil on high to brown melted cheese on top for 40-60 seconds.
Sprinkle lightly with ground cumin and ground chili powder (optional) and let lasagna sit to cool off before cutting into. Otherwise lasagna pieces will fall apart.