May 19, 2009

Dish of the Week: Black Bean "Mexican" Lasagna

This recipe is simple, easy & great for last minute guests..or guests of the vegetarian variety. I added a little sour cream and guacamole on top of this and my kids went nuts. I think they both had two servings...I think hubby had three servings!

Black Bean "Mexican" Lasagna

4 or 5 flour tortillas (I buy the big burrito size)
2 cans black beans
2 jars of salsa
4 cups shredded cheese (cheddar or jack)

Preheat oven to 400 degrees.

Spread a small amount of salsa on the bottom of a large casserole dish (I used a 9x13). Tear the tortillas into palm-sized pieces. Lay some of the pieces on top of the salsa until you have one complete layer. Pour one can of black beans on top of tortillas. Spread salsa on top of beans. Sprinkle 1/3 of the cheese on top. Add another layer of tortillas, beans, salsa and another 1/3 of the cheese. Add a final layer of tortillas and then top with the rest of the salsa and the rest of the cheese.

Bake for 30 - 35 minutes until sauce is bubbling and cheese has melted.

1 comment:

  1. Wonderful recipe!!! It's perfect for my vegetarian husband who likes spicy. . . I used one jar of tomatillo salsa.