Mexican Black Bean Lasagne recipe

[Guest guest]

Hi,

 

I was served this in a friend's home three days ago and just had to

try it for myself when I got the chance tonight. I found it very

quick and easy to make. Prep time is 10-15 minutes, and baking time

is about 20-25. You can use instant rice and boil it while the

lasagne is baking to save time. I had three meat-lovers try it,

along with another vegetarian and three " mostly " vegetarians.

Everybody LOVED it. I don't know who to give credit for the recipe

though...my friend got it from the newspaper a couple of weeks ago.

But here it is anyway:

 

Mexican Black Bean Lasagne

2 cups chunky tomato sauce

2 14 ounce cans of black beans, thoroughly rinsed and drained

5 8-inch flour tortillas

2 cups Mexican shredded cheese

 

Other ingredients, served on the side after baking:

Yellow rice

Salsa

Diced green onions

Sour cream

 

1. Preheat the oven to 350F.

2. Cover the bottom of a deep 8x8 baking pan with 1/2 cup of tomato

sauce.

3. Mix the remaining tomato sauce with the black beans.

4. Place 1 tortilla in the baking pan.

5. Place 1/4 of the bean mix on top.

6. Sprinkle with a layer of cheese.

7. Repeat layers, ending with a tortilla sprinkled with cheese on

top.

8. Bake for 20-25 minutes (this may vary).

9. Serve with the other ingredients in help-yourself bowls so each

person can help him/herself to whatever they prefer and leave out

what they don't.

 

The one and only problem I had with it was the top tortilla crisped

quickly, but the bottom tortilla stayed very moist and didn't bake at

all. Everything got warmed through, but only the top couple of

tortillas crisped and the middle one got firm, but not completely

baked. The bottom two didn't bake. If anybody tries this recipe and

finds a way to correct that, please let me know. But anyway, even

without the bottom two layers being crisp, this is a very good recipe

that everybody seems to like!

 

Sarah Osborn