Lasagna With Mex Appeal

środa, 19 lutego 2014

Lasagna With Mex Appeal

Time: 1 hrs 5 mins

Ingredients

  • 2 cups onions, chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups green bell peppers, chopped
  • 1 (28 ounce) can tomatoes, undrained cut up
  • 1 cup salsa (your choice of heat)
  • 2 teaspoons ground cumin
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 12 (6 inch) corn tortillas or 8 (7 inch) flour tortillas
  • 1 1/2 cups reduced-fat monterey jack cheese (6 oz.)
  • 2 small fresh tomatoes, thinly sliced
  • 1/3 cup green onions or 1/3 cup scallion, chopped
  • low-fat sour cream (optional)

Directions

  • 1 Spray a large saucepan with non-stick spray.
  • 2 Add onions, garlic, and green pepper. Cook and stir over medium heat until vegetables are softened, about 5 minutes.
  • 3 Add tomatoes, salsa, and cumin. Bring to a boil. Reduce heat to low and simmer, uncovered for 10 minutes.
  • 4 Stir in black beans and kidney beans. Remove from heat.
  • 5 Preheat oven to 350 degrees.
  • 6 Spray a 13X9 inch baking dish with cooking spray.
  • 7 Spread 1/3 of the bean mixture over the bottom. Cover with half the tortillas (0verlapping as needed), and half the cheese.
  • 8 Spoon another 1/3 of bean mixture on top of cheese, followed by remaining tortillas, and last of the bean mixture. Sprinkle remaining cheese on top.
  • 9 Cover and bake at 350 degrees for 35 minutes.
  • 10 Let cool for 10 minutes before serving. Garnish with tomato slices and green onions. If desired serve with dollop of sour cream on top.

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