A Lasagna with Mex-Appeal to be exact.
2 cups chopped onions
2 cloves garlic- minced
1 1/2 cups chopped green pepper
1 can (28 ounces) tomatoes-undrained, cut up
1 cup salsa
2 teaspoons ground cumin
1 can (19 ounces) black beans, drained & rinsed
1 can (19 ounces) red kidney beans, drained & rinsed
8 (7 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese
2 small tomatoes- thinly sliced
Sour cream (optional)
Spray a large saucepan with non-stick spray. Add onions, garlic, and green pepper. Cook and stir over medium heat until vegetables are softened, about 5 minutes. Add tomatoes, salsa and cumin. Bring to a boil. Reduce heat to low and simmer, uncovered for 10 minutes. Stir in black beans and kidney beans. Remove from heat.
Spray a 9x13 baking dish with non-stick spray. Spread 1/3 of the bean mixture over bottom. Cover with half the tortillas (overlapping as needed), and half the cheese. Spoon another 1/3 of bean mixture on top of cheese, followed by remaining tortillas, and last of bean mixture. Sprinkle remaining cheese on top.
Cover and bake at 350 degrees for 35 minutes. Let cool for 10 minutes before serving. Garnish with tomato slices and green onions. If desired, serve with a dollop of sour cream on top.
It was pretty tasty. But next time I think I would make a few changes.
Like replace one of the cans of beans with chicken. It was a little too beany for me.
And it makes alot. So unless you are feeding a lot of people- you might want to half it. I think 3 of us had it for 3 meals and still ended up throwing the last bit out as we had had enough.