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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna is from The Edwards Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp olive oil
2 c chopped onions
1 1/2 c chopped green pepper
2 tsp minced garlic
1 can no salt added diced tomatoes undrained (28 oz can)
1 c salsa
2 tsp ground cumin
1 19 oz can black beans, drained and rinsed
1 19 oz can red kidney beans, drained and rinsed
2 tbsp freshly minced cilantro
12 6-7 inch tortillas
1/2 c shredded monterey jack cheese
2 small plum tomatoes, thinly sliced
1/3 c chopped green onions
Light sour cream
Directions:
Directions:
Heat olive oil in a large pot over medium heat Add onions, green peppers and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. Add tomatoes, salsa and cumin. Bring to a boil. Reduce heat to low and simmer, uncovered for 10 minutes. Stir in black beans and kidney beans. Remove from heat. Stir in cilantro.
Grease 9 x 13 pan. Spread 1/3 of the bean mixture over bottom. Cover with half the tortillas (overlapping as needed) and half the cheese. Spoon another 1/3 of the bean mixture on top of cheese, followed by remaining tortillas and last of the bean mixture. Sprinkle remaining cheese on the top.
Cover with foil and bake at 350 for 35 minutes. Let cool for 10 minutes before serving. Garnish twith tomato slices and green onions. Serve with Sour cream.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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