Preheat oven to 350ºF
2 cups onion, chopped
2 cloves garlic, minced1-1/2 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 rinsed9 flour tortillas
1-1/2 cups cheddar cheese, shredded
1/3 cup green onions, choppedsour cream
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9IPm6Vk6mE48FmdKsm3v1LU9l2K7-Yc6v2KHjwVXryxe8EG-n1FBVe7siV31vTjIfIVXwNnau8ISbSa7EXjwd2TZqhQmFaMArFCm7_2W7fcEERQzxrCSDZ_Cboh-GD1BHtmL05XqvpY/s200/mexican+lasagna.jpg)
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.
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