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mexican-lasagna-3 recipe

Date: 18 Sep 1995 08:50:36 -0500
 From: "Smith, Stephen" (ssmith@mailcenter.tsmi.iitri.com)
 This recipe originally appeared in Vegetarian Times. I came up with the cake
 tin VLF version below and it is now one of our favorites.
 1 15oz can corn drained 
 1 15 oz can black beans drained (or 1 cup home cooked beans)
 1 15oz can tomatos chopped up with liquid
 1 4oz can green chilis chopped up
    OR substitute 2 10 oz cans of chopped tomatos and green chilis
       for the separate cans of tomatos and chilis
 1/2 cup finely chopped onion
 1/2 t each cummin and oregano
 Optional 1T crushed Jalopena pepper for a spicier taste
 12 oz shedded fat free Motzarella (original recipe call for Monteray Jack
                                    but I couldn't find a FF Jack Cheese)
 8 9" low fat whole wheat tortillas
 Mix corn, beans, tomatos, chillis, onions, and spices in a bowl. (Best if done
 ahead so flavors can mix.) Spray two 9" cake tins with no stick spray (could
 probably eliminate this step if you have no-stick pans). Put a tortilla in
 each pan. Ladle in enough vegetable mixture to form a layer 1 bean/corn thick.
 Sprinkle on about 2oz of cheese in each pan. Repeat two more times and top
 with 1 last tortilla to form two "pies" with layers as follows: tortilla,
 veggies, cheese, torilla, veggies, cheese, tortilla, veggies, cheese,
 Bake in 400F oven for 15 minutes. Let cool 3-5 minutes and invert on a plate.
 Feeds 4 as a one dish meal, or 6 to 8 with sides of rice and other vegetables.
 kwlacto lacto