Friday, August 17, 2012

Mexican Lasagna

(Yield: 8 Servings)

 16 corn tortillas
1 cup Marinara sauce
2 cups whole kernel corn
2 cups black beans, cooked
2 cups pinto beans, cooked
1 cup Garbanzo beans, cooked
3 cups Monterey Jack cheese, shredded
Kosher Salt
Southwestern Seasoning
Fresh ground black pepper
Sour cream (optional)
Scallions, chopped (optional)

Preheat oven to 350 degrees F.
Prepare the tortillas by soaking them in hot water until they are slightly soft.
Coat the bottom of a 9 by 13-inch pan with about ¼ of the Marinara sauce.
Spread four tortillas down on top of the sauce in the pan.
Top the tortillas with about ¼ of the corn, beans and cheese.
Season to taste with salt, southwest seasoning, and pepper.
Place four more tortillas on top and repeat with the toppings.
After you have four layers spread the remaining Marinara sauce on top.
Finish by topping with more cheese.
Place in preheated oven and bake for 45 minutes.
Serve topped with sour cream and chopped scallions

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