LOCATION: Recipes >> Casserole Recipes >> Mexican Lasagna 03
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Mexican Lasagna 03
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Rustic Lasagna
1 Tbsp olive oil
1 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1/2 cup chopped red onion
1/2 cup chopped seeded Anaheim chili or 4.5 oz can chopped green chilies
2 Tbsp minced fresh cilantro
1 tsp dried oregano
1 tsp chili powder
1/2 tsp ground cumin
2 cups no-salt-added tomato juice
2 (15 oz) cans black beans, drained
2 (15 oz) cans cannellini beans, or other white beans, drained
1 cup (4 oz) shredded reduced-fat Monterey Jack cheese
1 cup (4 oz) shredded reduced-fat sharp cheddar cheese
7 (8 inch) flour tortillas
Cilantro springs (optional)
Heat oil in a large non-stick skillet over medium heat. Add bell
peppers, onion, and next five ingredients (onion through cumin);
saute 5 minutes or until tender. Add juice; cook 8 minutes or until
reduced to 2 1/2 cups.
Combine black beans and half of tomato juice mixture in a bowl;
stir well. Stir cannellini beans into remaining tomato juice mixture.
Set both aside.
Preheat oven to 325 degrees.
Combine cheeses in a bowl; toll well. Line a 9 inch pie plate with
foil, allowing 6 inches of foil to extend over opposite edges of
pie plate. Repeat procedure with another sheet of foil to extend
over the opposite edges of pie plate. Coat foil with cooking spray;
place one tortilla in bottom of dish. Spread one-cup canellini
bean mixture over tortilla; sprinkle with 1/4 cup cheeses. Place
1 tortilla over cheeses, pressing gently. Spread one-cup black bean
mixture over tortilla; sprinkle with 1/4 cup cheeses. Place one
tortilla over cheeses, pressing gently. Repeat layers, ending with
the remaining black bean mixture and cheeses.
Bring edges of foil to center, and fold to seal. Bake at 325 degrees
for 40 minutes. Remove from oven; let stand, covered, 10 minutes.
Remove foil packet from dish. Unwrap pie and slide onto serving
plate using a spatula. Cut wedges, and garnish with cilantro, if
desired.
Servings: 8
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