We first had this with some family friends, and after we insisted they email us the recipe. It’s since become one of our staple dinners – make once and we easily get two meals out of it. We haven’t tried, but I bet it would even freeze well.
This is basically a Mexican style lasagna using tortillas instead of pasta and beans instead of meat or ricotta. The original recipe calls for a prepared tomato sauce typically used for pasta, but we’ve actually found we prefer it with just canned tomatoes as most prepared sauces are a bit too seasoned for this.
Preheat oven to 350.
Use a springform pan, oiled.
- 2 tbspn. Oil
- 2 tspns. Minced garlic
- 1/2 cup chopped red onions
- 1 cup chopped red peppers
- 1/2 cup chopped green peppers
- 1.5 cups chopped tomatoes (canned is easy)
- 1 cup canned corn
- 1 tspn. Dried basil
- 1 tspn. Chili powder
- ½ tspn. Ground cumin
- 1.5 cups canned black beans, rinsed and drained
- 1.5 cups canned chick peas, rinsed and drained
- 1. 5 cup shredded cheese (you pick flavours; feel free to mix 2 or more)
- 2 tbspn. Grated parmesan
- 5 x 10 inch tortillas
- Heat oil in frypan- medium heat. Cook garlic and onions 4 minutes, stir some. Add peppers and cook for 3 minutes, stir some. Stir in tomato sauce, corn, basil, chili powder and cumin; cover and cook 4 minutes, stirring occasionally. Remove from heat.
- In bowl combine beans. Mash roughly, stir into veg. mixture.
- In small bowl, combine all cheeses.
- Place tortilla in pan. Spread with1/3 of sauce. Sprinkle with 1/3 of cheese. Repeat layers twice; top with final tortilla. Cover pan tightly with foil.
- Bake 20 minutes or until heated through and cheese has melted. Cut into wedges with sharp knife.