Tortilla and Bean Lazagna
Added by Audrey Schipul
20 minutes prep / 35 minutes cooking
serves 8
| 1 teaspoon |
olive oil |
|
| 2 medium |
onions, chopped |
|
| 2 medium |
bell peppers, chopped |
|
| 2 tablespoons |
garlic, minced |
|
| 1 15 oz cans |
black beans |
drained and rinsed |
| 1 15 oz cans |
pinto beans |
drained and rinsed |
| 1 15 oz cans |
diced tomatoes in juice |
|
| 1 4 oz can |
green chilles |
|
| 1 tablespoons |
chilli powder |
|
| 2 teaspoons |
ground cumin |
|
| 12 |
corn tortillas |
|
| 2 cups |
shredded Mexican cheese mixture |
|
| 2 teaspons |
salt |
|
| 1. |
Heat over to 350 degrees. Saute onions, peppers, and garlic in olive oil over medium heat until tender (5-7 min.). Stir in beans, tomatoes, and spices. Remove from heat and set aside |
| 2. |
Spread 1/2 cup of the bean mixture in the botton of a 9X13 pan. Arrange 6 tortilla over the beans, overlapping them and have them come about 1 inch up the sides of the pan. Spread 1/2 of the remaining beans over the tortillas. Top with 1 cup of cheese. Arrange a second layer of tortillas and top with remaining beans. Cover with foil.
|
| 3. |
Bake for 30 minutes. Remove foil and top with remaining cheese. Bake 5 minutes or until cheese is melted. Serve with a salad. |
from Mom