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.