Three-bean Mexican Lasagna
Categories: Vegetarian | International | Mexico
Ingredients:
- 1 can (398 ml/14 oz) each black beans, red kidney beans and white kidney beans
- 1 can (341 ml/12 oz) corn niblets, drained
- 1 can (398 ml/14 oz) diced tomatoes
- 425 ml (1 3/4 cups) salsa
- 3 cloves garlic, minced
- 1/2 medium onion, chopped
- 1 green pepper, chopped
- 10 ml (2 tsp) cumin
- 10 ml (2 tsp) chili powder
- 6 flour tortillas (30 cm/12 inch diameter)
- 500 ml (2 cups) grated mozzarella or cheddar cheese
- Sour cream, for garnish (optional)
Preparation:
- Preheat oven to 180 C (350 F).
- In a large saucepan, combine beans, corn, tomatoes, salsa, garlic, onion, green pepper, cumin and chili powder.
- Bring to a boil and simmer for 20 minutes, stirring occasionally.
- Remove from heat.
- Spray a 3-l (9-by-13-inch) lasagna pan with cooking spray.
- Cut tortillas in half.
- Place 4 halves in prepared pan to cover bottom, flat edges facing the outside.
- Spread 1/3 of the bean mixture over tortillas.
- Repeat procedure, adding 2 more layers, ending with bean mixture.
- Sprinkle cheese over top.
- Bake for 20 minutes or until cheese is melted.
- Let sit for 5 minutes before cutting.
- Serve with sour cream, if desired.
First Made:
2009-01-01
2009-01-01
Yield:
12 servings
12 servings
Calories:
237 calories per serving
237 calories per serving
Country:
Mexico
Mexico