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mexican-lasagna-2 recipe

Date: Thu, 20 Jul 95 12:39:48 EDT
 From: m-js0217@PEBBLES.CS.NYU.EDU (Julia Stone)
 Hello everyone.  This recipe was included in the June 1995 issue of 
 "Vegetarian Times."  It takes less than 30 minutes to make and is
 15-oz can pinto, pink or black beans drained and rinsed
 14-oz can diced and crushed tomatoes
 4-oz can chopped green chilies
 2 cups frozen corn kernals, thawed
 2 green onions, minced
 1/2 tsp. ground cumin
 1/2 tsp. dried oregano
 8 corn tortillas
 Preheat oven to 400 degrees.  In large mixing bowl combine beans, tomatoes,
 chilies, corn, green onions, cumin and oregano; mix thoroughly.
 Spray a 2-quart baking dish lightly with PAM.  Line with 4 tortillas,
 overlapping if necessary.  Spread half of the bean mixture in a layer over
 Bake 12 to 15 minutes.  Let stand 1 or 2 minutes
 then cut into squares and serve.  Makes 6 servings.
 * When I made this I used black beans and canned corn and it was
 soooooooooo good!  It is quick and easy and the perfect left over
 kwvegan vegan