Tortilla lasagna

6 servings

Ingredients

Quantity Ingredient
24 ounces Tomato sauce, salt-free or regular
¼ cup Onions; finely chopped
½ cup Green pepper;finely chopped
15 smalls Black olives; pitted
16 ounces Kidney or pinto beans, canned; rinsed, drained
1 teaspoon Vinegar
¼ teaspoon Garlic powder
½ teaspoon Oregano
½ teaspoon Cumin
6 Tortillas, corn, 6-inch; cut into quarters
1 cup Nutritional yeast \"cheesy\" sauce

Directions

Preheat oven to 375 deg.

Spray a baking pay with nonstick spray.

Spread ¼ cup of tomato sauce in the bottom of the prepared pan. Ina large bowl, combine remaining tomato sauce with remaining ingredients, exept tortillas and "cheese." Mix well.

Arrange ⅓ of the tortilla sections over sauce in pan. Spread 1 cup of sauce over tortillas. Pour ⅓ of the "cheese" sauce over the sauce.

Repeat with another ⅓ of the tortillas, 1 cup of sauce and ⅓ of the cheese sauce.

Repeat one more time, using remaining tortilla sections, sauce and cheese sauce.

Cover and bake 20 minutes. Uncover and continue baking 15 more minutes.

Let stand 5 minutes before serving.

From the files of DEEANNE

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