Mexican lasagna - elisabeth freeman
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box Fantastic foods refried black beans (available at most health food stores) | |
| 1 | large | Jar salsa or Picante sauce (I usually use Pace medium Picante sauce but |
| Almost anything works) | ||
| 1 | large | Tin of tomato sauce |
| 1 | small | Tin of green chilies |
| 1 | small | Tin of olives (optional) |
| 1 | pack | Blue or white corn tortillas |
Directions
Make the black beans (takes about 15 minutes) with boiling water. Preheat the oven to 350. Spray a casserole dish with Pam. Mix together the salsa and tomato sauce and add the green chiles. Spread a thin layer of salsa/tomato mixture on the bottom of the casserole dish. Take a corn tortilla and fill it with about 2-3 tablespoons of the bean mixture, 1 tablespoon of the tomato mixture, and a couple of olives. Roll it up and place in the bottom of the casserole dish. Repeat until you have one layer of tortillas. Cover with a layer of tomato mixture. Then repeat the layer of tortillas and so on. You should get about 3 layers of tortillas.
Finally, cover with a generous layer of tomato mixture. Cover and bake for 30 minutes. Let sit 10-15 minutes before serving.
(by Elisabeth Freeman)
Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@...> on Oct 28, 1997