Fleur de Lis

Fleur de Lis

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Tuesday, April 28, 2015

Mexican Lasagna

I was thumbing through one of my many monthly food magazines and came across this recipe.  It caught my attention and I realized that it was definitely one I wanted to try.  It wasn't a featured recipe in the magazine.  It was actually a sidebar recipe for an ad for Cancer Centers of America!  So thank you to them for giving me a good jumping off point. I made a few changes and the result was a delicious dinner!

2 onions, peeled and chopped
3 cloves garlic peeled and minced
2 T. olive oil
1 15 oz can. black beans, rinsed and drained
1 15 oz. can chili style beans
1 4 oz. can diced green chilies
2 15 oz. cans fire-roasted tomatoes
2 T. chili powder
1 T. ground cumin
1/2 t. ground chipotle powder
8 flour tortillas
2 cups shredded Mexican style cheese

chopped black olives
sour cream
chopped cilantro

In a large frying pan, saute the onions and garlic for a few minutes in the olive oil.  Add the beans, chilies, tomatoes and seasonings.  Simmer for 20 minutes, stirring occasionally.

Preheat the oven to 350 degrees.

Spread a thin layer of the bean mixture in a lightly greased 9 x 13 baking dish.  Top with 4 tortillas and 1 cup of the cheese.  Repeat the layers and and end with cheese layer.

Cover with foil and bake about 35 minutes.

Let rest 5 minutes before serving.  Top with your choice of garnishes.

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