Thursday, January 21

mexican lasagna

excited to try this out:

mexican lasagna
2 tsp olive oil
1 1/2 cups chopped onion
1 lb zucchini, diced (about 3 cups)
2 1/2 tsp ground cumin
1 can diced tomatos w/ chiles
1 can black beans, rinsed
1 can corn niblets, drained
1 can mild enchilada sauce
1/2 cup chopped cilantro
5 (8 inch) whole wheat flour tortillas
1 1/4 cup shredded cheddar cheese

heat oven to 400 degrees. coat a 3 qt round baking dish with non-stick spray. heat oil in large nonstick skillet over medium-high heat. add onion and saute 5 minutes. add zucchini & cumin and saute 5 minutes or til zucchini is crisp & tender. stir in tomatos, beans, corn & enchilada sauce – bring to a simmer. remove from heat and stir in cilantro. put 1 tortilla in bottom of dish. top with 1 1/2 cups mixture, sprinkle with 1/4 cup cheese. repeat layers 4 times. cover with foil & bake 20-25 minutes until bubbly around edges and cheese is melted. cool 5 minutes. cut into wedges and serve (with sour cream, if desired).

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