Vegetarian Tortilla Lasagna |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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You won't miss the meat in this savory delight. The layered main course is as tasty as it is impressive. Serve warm wedges alongside tortilla chips or a green salad.Connie L McDowell, Greenwood, Delaware Ingredients:
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic |
1 cup chunky salsa |
1 can (6 ounces) tomato paste |
1/2 teaspoon ground cumin |
2 cans (15-1/2 ounces each) hominy, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
3 flour tortillas (10 inches) |
2 cups (8 ounces) shredded monterey jack cheese |
1/4 cup sliced ripe olives |
Directions:
1. Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a round 5-qt. slow cooker. Coat strips with cooking spray.
2. In a large bowl, combine the tomatoes, salsa, tomato paste and cumin. Stir in hominy and beans. Place one tortilla on the bottom of slow cooker. Top with a third of the hominy mixture and cheese. Repeat layers twice. Sprinkle with olives. Cover and cook on low for 3 to 3-1/2 hours or until heated through.
3. Using foil strips as handles, remove the lasagna to a platter. Let stand for 5 minutes before cutting into wedges. Yield: 8 servings.
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