Thursday, October 8, 2009

Corn Tortilla and Mixed Bean Lasagna


Start to finish: 1 hour 5 minutes (30 minutes active). Servings: 8


1 teaspoon extra-virgin olive oil

2 medium yellow onions, chopped (2 cups)

2 medium bell peppers, cored and chopped

2 tablespoons minced garlic

- 15-ounce can black beans, rinsed and drained

- 15-ounce can pinto beans, rinsed and drained

- 14-ounce can diced tomatoes (with juice)

- 4-ounce can mild or hot chopped green chilies

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon salt

12 white corn tortillas

2 cups grated reduced-fat Monterey Jack cheese


1 Heat the oven to 350 F.

2 Heat oil in a large saucepan. Add the onions, bell peppers and garlic. Saute until the vegetables are soft, 5 to 7 minutes. Stir in both beans, tomatoes, chilies and spices. Heat and set aside.

3 In a 9-by-13-inch baking dish (or other 3-quart shallow baking dish) spread 1/2 cup of bean mixture. Arrange 6 of the tortillas over the bean mixture, overlapping them slightly and having them come about 1 inch up the sides of the dish.

4 Spread half of the remaining bean mixture over the tortillas. Sprinkle with 1 cup of the cheese, then arrange the remaining 6 tortillas on top. Cover with the remaining bean mixture.

5 Coat one side of a piece of foil with cooking spray, then tightly cover the dish. Bake until the lasagna is bubbling and heated through, about 30 minutes. Uncover and top with the remaining cheese. Bake for 5 minutes more, or until the cheeses is melted

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