Mexican Lasagna
Amanda
ingredients
- 3-5 flour or corn tortillas
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 small can diced tomatoes (with or without chilies)
- 1 onion, chopped
- 1 cup (or so) shredded cheddar cheese alternative
- 1 cup cashew sour cream (make your own or buy sour cream alternative)
- 1 tbsp rice vinegar
- 2 cloves garlic, pressed or minced
- 1 tbsp cumin
- 1 tbsp chili powder
- Pinch of cayenne, optional
- Salt and pepper, to taste
directions
- 1
Preheat oven to 375°.
- 2
Preheat large pan on medium high heat. Add I tablespoon of oil and when the oil is warm add the chopped onion. Sautee for a few minutes until soft then add cumin, chili, and cayenne, if using. Cook spices until fragrant. Add vinegar and allow to reduce down. Finally, add beans and tomatoes and garlic cook for 2-3 minutes until heated through. With a potato masher or a fork mash the beans to desired consistency, from chunky to smooth.
- 3
In a pie pan, spoon a bit of the bean mixture and spread evenly and place a tortilla on top of it. Spread with sour cream, another scoop of bean mixture, top with cheese and continue laying in this way until all of the bean mixture is used.
- 4
Bake for 20-25 minutes until golden brown and bubbly with crispy edges.
notes
Top with extra sour cream, avocado and enjoy with salad, rice and beans and maybe a margarita...or two!
Source: Amanda
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