Vegetarian Mexican Lasagna

Vegetarian Mexican Lasagna

1 (15-ounce) can pinto, pink or black beans, drained and rinsed

1 (14-ounce) can diced crushed tomatoes

1/4 C. chopped cilantro

1 clove finely minced garlic

1 (4-ounce) can chopped green chiles

2 C. frozen corn kernels, thawed

2 scallions, minced

1/2 t. ground cumin

1/2 t. dried oregano

8 corn tortillas

1 1/2 C. grated Monterey Jack cheese

sour cream, optional

Preheat oven to 400°F.

In a large mixing bowl, combine beans, tomatoes, cilantro, garlic, chiles, corn, scallions, cumin and oregano; mix thoroughly.

Oil a 2-quart baking dish and line with 4 tortillas, overlapping if necessary. Spread half of bean mixture in a layer over tortillas. Sprinkle with half of the cheese. Repeat with remaining tortillas, beans and cheese.

Bake 20 – 25 minutes, or until cheese is bubbly. Let stand 1 or 2 minutes, then cut into squares to serve. Top each serving with a dollop sour cream if desired.

Makes 6 servings.


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