MEXICAN LASAGNA

If you love Mexican food, you have to try this recipe!

Preheat oven to 350ºF

2 cups onion, chopped

2 cloves garlic, minced
1-1/2 cups green peppers, chopped
1 (28 oz) can tomatoes, undrained, cut up
1 cup salsa

2 tsp ground cumin

1 (19 oz) can black beans, drained and rinsed

1 (19 oz) can red kidney beans, drained and rinsed
9 flour tortillas

1-1/2 cups cheddar cheese, shredded

1/3 cup green onions, chopped
sour cream

Spray large saucepan with non-stick spray. Add onions, garlic and green pepper.  Cook and stir over medium heat until vegetables are softened, 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. 

Spray a 9" x 13" baking dish with non-stick spray.  Spread 1/3 cup of bean mixture over bottom.  Cover with 3 tortillas (overlapping as needed), and 1/3 of cheese.  Repeat the step two more times. 

Cover and bake for 35 minutes.  Let cool for 10 minutes before serving.  Garnish with green onions.  Serve with a dollop of sour cream on top.