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.