Monday, September 10, 2012

Tex-Mex Lasagna

This is my new favorite mexican type casserole.  The whole family loved this!  It's adapted from Cuisine At Home.

14 corn tortillas, cut into thirds
1 cup diced onion
1 cup diced red bell pepper
1 can of chopped mild green chili's
1 cup frozen corn kernels
2 Tbs minced garlic (about 6-8 cloves)
2 Tbs Olive oil
1/4 cup all purpose flour
1 1/2 Tbs chile powder
2 tsp ground cumin
1 tsp ground coriander
1 can low-sodium chicken broth
1 Tbs fresh lime juice
Salt and pepper to taste
3 cups black beans (I typically start with dried, then prepare.  If you use canned, rinse and drain)
16 oz shredded cheese.  I used 8 oz triple cheddar and 8 oz mexican blend.  You could use pepper jack if you want it a little more spicy.

Preheat the oven to 350.  Lightly coat a 9x13 inch baking dish with non-stick spray

Arrange tortillas in a single layer on baking sheets.  Bake until slightly crisp, about 15 minutes.

Saute' onion, bell pepper, chilis, corn and garlic in olive oil over medium high heat until softened, 3-5 minutes.

Stir flour, chile powder, cumin and coriander into vegetable misture, then stir in broth.  Bring to a boil and cook until thick, stirring occasionally, about 10 minutes.  Add the lime juice and season with salt and pepper.

Line bottom of baking dish with 1/3 of the tortilla strips.  Layer with 1/3 of the black beans, begetable mixture, and cheeses.  Repeat twice, using 1/3 of the ingredients in each layer, ending with cheese.

Bake until cheese is bubbly and melted, 30-35 minutes.  Remove from the oven and let stand 15 minutes before serving.

Serve with Avocado Lettuce Salad.  YUM!

You could also substitute chicken for the beans, or just add both.