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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Mexican style lasagna from an old Richard Simmons cookbook...I have modified it a bit. Ingredients:
1/4 cup onion (chopped) |
29 ounces canned tomatoes (chopped) |
3 ounces diced green chilies |
2 2/3 cups black beans (canned, drained) |
1 tablespoon chili powder |
1 teaspoon cumin |
8 corn tortillas (cut into 1 inch wide strips) |
8 ounces low-fat cheddar cheese (shredded) |
1 cup low-fat sour cream |
Directions:
1. preheat oven to 350.
2. saute onion in a skillet with non stick spray about 4 minutes.
3. add tomatoes, chiles, beans, and chili powder, and cumin. simmer uncovered for 10 minutes.
4. In a casserole dish layer tortilla in a single layer, then tomato mixture, then cheese, repeating layers until all is used.
5. Top with sour cream and some reserved cheddar cheese.
6. bake 30 minutes.
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