Mexican Lasagna
Mexican Lasagna
Ingredients
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
Directions
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.