MEXICAN LASAGNA (CAROLINA THYME)
- Saute 1 med onion and 1 garlic clove in 1T oil in saucepan
- 2) Add 2 (15oz) cans black beans, 2 (10oz) cans diced tomatoes with green chiles, 1(4oz) can diced green chiles, ¼ c cilantro, dash of crushed red pepper, salt and pepper. Bring to a boil, reduce heat to low, and simmer for 10 min.
Cut 9 corn tortillas into 6 wedges. Layer tortillas, bean mixture, and (2c)cheese 1/3 at a time in buttered 2 qt baking dish.
4) Bake, covered, at 375 for 20 min. Uncover, and bake for 15 min.
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