Mexican Lasagna

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 large onion, chopped (or 2 medium)
• 4 -6 garlic cloves (or more!)
• 1 -2 stalk celery, diced
• 1 red bell pepper, diced
• 1 -2 tablespoon oil
• 3 1/2 cups prepared salsa
• 1 teaspoon ground cumin
• 2 (19 ounce) cans black beans, drained and rinsed
• 2 cups frozen corn kernels
• 9 whole wheat tortillas
• 2 -3 cups grated cheddar cheese (to taste) or 2 -3 cups grated soy cheddar cheese (to taste)

Recipe

• 1 preheat oven to 350.
• 2 in a large frying pan, heat oil and fry the onions, garlic, celery, and rep pepper until tender and the onions are translucent.
• 3 add salsa, cumin, black beans, and corn, and heat through.
• 4 spoon a quarter of the mixture in the bottom of a greased 9x13 inch casserole dish.
• 5 arrange 3 tortillas in a triangle to maximize coverage.
• 6 spoon another quarter of the mixture over the tortillas and spread to cover. top with 1/3 of the grated cheese.
• 7 arrange the next 3 tortillas in a triangle (but reversed in direction from the previous layer!).
• 8 spoon another quarter of the bean mixture over the tortillas and spread to cover. top with second 1/3 of the grated cheese.
• 9 arrange the last three in the same way as the first layer.
• 10 top with the last of the bean mixture, spread to cover, and the last of the grated cheese.
• 11 bake in the oven, uncovered, approximately 30-40 minutes, or until heated through and all the cheese is melted and browned on top.
• 12 serve with a crisp salad for a delicious meal!
• 13 note: if your tortillas are large enough to cover half the casserole dish, you will only need 6 of them. if you halve the filling mixture and bake in an 8 or 9 inch square pan, you'll only need one tortilla per layer.