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