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Mexican Lasagna

April 3, 2016

Mexican Lasagna


2 onions, peeled and chopped

3 cloves garlic, peeled and minced

1 tablespoon olive oil

Two 15-ounce cans pinto beans, drained and rinsed

One 4 ounce can green chilies

Two 15-ounce cans chili-style or fire-coasted tomatoes

1 to 2 tablespoons chili powder (or to taste)

1 tablespoon cumin (or to taste)

8 corn tortillas

2 cups low-fat shredded Mexican-style cheese


I. In a large frying pan, sauté the onions and garlic for a few

minutes in the olive oil. Add the beans, chilies, tomatoes, chili

powder and cumin. Simmer for 20 minutes, stirring occasionally.

2. Preheat the oven to 350 F.

3. Spread one-third of the bean mixture in a 9 x 13-inch baking

dish. Top with 4 of the tortillas and 1 cup of the cheese. Top

with half of the remaining bean mixture, the remaining

4 tortillas and the remaining 1 cup of cheese. Top with the

remaining bean mixture.

4. Cover with foil and bake about 35 minutes.


From → Recipes

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