pasta - Mexican Black Bean and Quinoa Lasagne with Ancho Chili Sauce

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Mexican Black Bean and Quinoa Lasagne with Ancho Chili Sauce

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SAUCE

2 large ancho chili peppers -- (see tip)

1 cup boiling water

1 can crushed tomatoes -- (28-ounce)

1/4 cup mined garlic -- (an entire medium-size bulb)

1 teaspoon dried leaf oregano -- crumbled

1/4 teaspoon ground cumin

1/8 teaspoon freshly ground black pepper

LASAGNE

1/4 cup uncooked quinoa -- (see headnote), rinsed three times in

cool water

1 1/2 cups water

Pinch salt

12 no-salt-added corn tortillas -- (6-inch)

1/2 cup thinly sliced scallions -- (include some green tops)

(6-8 medium-size scallions)1

1 can black beans -- (15-ounce), rinsed and drained

1/4 cup coarsely chopped fresh cilantro

 

Makes 6 to 8 servings

 

BARRY COHEN, Cherry Hill, New Jersey

 

This enterprising private chef teaches clients to cook in their own homes and

provides catering services, specializing in southwestern vegetarian cuisine.

Having lost thirty pounds by the unique method of " walking through Europe "

(combined with becoming vegetarian), Barry understands the challenges and

advantages of meatless cooking. To make this low-fat, dairy-free lasagne, he

layers a casserole dish with corn tortillas, quinoa ( " an ancient Inca grain that

is nutty in flavor and very high in protein " ), black beans, and a red sauce

compounded of ancho chilies, garlic, oregano, and cumin.

 

To the ancient Incas, the ivory-colored beads of quinoa (pronounced KEEN-wah)

were " the Mother Grain, " a sustainer of life in hard times in the high Andes.

Except for a green-peanutlike aftertaste, quinoa is as bland as rice. Unlike

rice, however, it packs a lot of protein. Most organic groceries and health food

stores stock quinoa and some of the better supermarkets also carry it.

 

TIP: To make the sauce, you must handle ancho chili peppers (nothing more than

dried poblanos and now widely available). The sweetest of the dried chilies and

only mild to medium-hot, anchos can still cause you grief if you should rub your

face-and especially your eyes-while working with them. SO, do as the pros do and

wear surgical rubber gloves.

 

1. Preheat oven to 400F. Coat 13 x 9 x 2-inch baking dish with nonstick cooking

spray and set aside.

 

2. For sauce: Soak ancho chilies in boiling water 10 minutes. Cool and drain,

reserving soaking water. Remove stems, seeds, and strings inside chilies and add

to soaking water. Drop chilies into food processor and set aside.

 

3. Strain chili soaking water into second ungreased 13 x 9 x 2 -inch baking

dish, add tomatoes, garlic, oregano, cumin, and black pepper. Stir well, then

roast uncovered for 30 minutes. Remove from oven (but leave oven on) and cool 15

minutes. Add to food processor with chilies and pulse about I minute until

smooth; set ancho sauce aside.

 

4. For lasagne: Place quinoa, water, and salt in medium-size heavy saucepan and

bring to a boil over moderately high heat. Adjust heat so water bubbles gently,

then boil quinoa uncovered until all water is absorbed-about 15 minutes.

 

5. To assemble lasagne, cover bottom of prepared baking dish with 6 tortillas,

overlapping as needed. Laver quinoa on top, spread with half the reserved ancho

sauce, and sprinkle evenly with all the scallions. Cover with remaining 6

tortillas, again overlapping as needed, spoon black beans evenly over all, and

spread with remaining ancho sauce.

 

6. Cover with aluminum foil, placing dull side up, and bake until bubbly-about

20 minutes.

 

7. Lift off aluminum foil and let lasagne stand at room temperature 10 minutes.

Sprinkle with cilantro, cut into squares, and serve.

 

R E C I P E F R 0 M

 

Barry Cohen; Cherry Hill, New Jersey

 

Source:

" The GMA Cut the Calories Cookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

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Per Serving (excluding unknown items): 114 Calories; 1g Fat (3.9% calories from

fat); 7g Protein; 21g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 18mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0