mexican lasagna

[Guest guest]

got this from another list, haven't tried it yet.

 

Alia

 

Mexican Lasagna with Black Beans and Corn

Cooking oil spray

5 large (10-inch) flour tortillas

1 1/2 cups frozen yellow corn kernels

1 can (15 ounces) black beans

1 can (14.5 ounces) can diced tomatoes with mild green chilies (see

note)

1 large can (15 ounces) tomato sauce

 

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon sugar

1 large egg

16 ounces regular sour cream (see note)

2 cups shredded Mexican cheese blend, divided use

1 bunch green onions (for 1/2 cup chopped)

1 can (2 1/4 ounces) sliced black olives, optional

 

1. Heat the oven to 400 degrees. Spray a 13-by-9-inch baking pan with

cooking oil spray. Set aside.

 

2. Stack the tortillas on a cutting board, and slice through them

lengthwise into 3 strips each. (The strips will not be uniform

because of their circular shape. This is OK.) Set aside. Pour the

corn and black beans into a colander, and rinse with warm tap water

to begin defrosting the corn and rinse the beans. Set aside to drain.

 

3. In a small bowl, stir together the tomatoes with their juice, the

tomato sauce, chili powder, cumin, garlic powder and sugar. Spoon

about half of the sauce into the bottom of the dish. Cover the sauce

with 5 of the tortilla strips (it's fine if they overlap somewhat).

 

4. Break the egg into a medium-size mixing bowl, and beat with a

whisk or fork until foamy. Add the sour cream and 1 cup of the

cheese. Stir to mix well. Spoon half of the sour cream mixture evenly

over the tortilla layer and spread it out with the back of a spoon.

Scatter half of the corn and black beans over the sour cream mixture.

 

5. Place 5 more tortilla strips evenly over the corn and black bean

layer. Top with the remaining sour cream mixture, and the remaining

black beans and corn. Place the remaining tortilla strips over the

dish. Pour the remaining tomato sauce mixture over the tortillas, and

spread it evenly with the back of a spoon to moisten all of the

tortilla strips.

 

6. Cover the dish with foil, and bake for 30 minutes, or until hot

and bubbly. While the dish bakes, rinse and trim the green onions.

Slice the green onions thinly, using all of the whites and enough of

the tender green tops to make 1/2 cup. Set aside. If using the black

olives, drain them well, and set aside.

 

7. When the lasagna has baked 30 minutes, remove it from the oven,

and uncover it. If it is hot and bubbly, scatter the green onions

evenly over the dish. If using the black olives, scatter them evenly

over the dish, too. (If the lasagna is not hot and bubbly, return it

to the oven for 5 more minutes before scattering the vegetables.)

Return the dish to the oven, uncovered, for 5 more minutes. Remove

the dish from the oven, and scatter the remaining cup of Mexican

cheese evenly over the dish. Return the dish, uncovered, to the oven,

and bake until the cheese melts, about 3 minutes.

 

Remove the lasagna from the oven, and let it stand 10 minutes. Slice

into squares and serve.

 

Serves eight, generous portions.

 

Cook's notes: For a spicier dish you can also use diced tomatoes with

jalapenos. Do not use light or fat-free sour cream because it will

curdle during baking.