Mexican lasagna

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 Onion, chopped
2 Cloves garlic, minced
1 Green pepper, coarsely chopped
1 teaspoon Ground cumin
1 tablespoon Chili powder or to taste
Dash cayenne pepper (opt.)
1 cup Frozen or fresh corn kernels
16 ounces Canned pinto or kidney beans drained
1 cup Tomato sauce
6 Corn tortillas
1 cup Vegan cheese sauce

Directions

In a large skillet, heat oil over medium-high heat.

Saute onion, garlic and green pepper for about 5 minutes, or until soft. Stir in spices and saute a minute more. Remove from heat. Mix in corn, beans and up to 1 cup of tomato sauce.

Place tortillas in a 2-quart casserole dish, arranging them to cover the bottom. Spoon in half of the corn-bean mixture and spread ½ cup vegan cheese sauce on top. Repeat layers, using up all ingredients.

Cook, uncovered, on high heat in the microwave for 10-15 minutes, until casserole is heated through and cheese has melted. Let stand 5 minutes before serving.

Serves 4-6.

Variation: Add 1 cup brown rice tothe bean-corn mixture.

Serving suggestion: Serve with a tossed salad and orange slices.

Per serving: 424 cal.; 24 g prot.; 20 g. fat; 62 g.

carb.; 0 chol.; 700 mg sod.

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