Black Bean Mexican Lasagna
Black Bean Mexican Lasagna

Black Bean Mexican Lasagna

50 Min(s)
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1 serving
Original recipe yields 1 serving
1/4 cup white wine
1 medium onion, chopped
1 clove garlic, crushed
1 cup corn
3/4 cup salsa
1/2 tsp cumin
1 can (15 oz.) drained black beans
1 can (14 oz.) diced tomatoes
8 corn tortillas
1 1/2 cups Monterey jack cheese
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Let's Make It
1
In skillet bring wine to boil over medium high heat. Add onion, and garlic. Put in corn and cook 3 more minutes. Add salsa, cumin, beans and tomatoes, cook five minutes; remove and set aside.
2
Spray 13x9 pan. Spoon 1 cup of bean mix into pan, arrange 4 tortillas, top with 3/4 cup cheese. Spoon 1/2 cup beans, arrange last four tortillas, top with rest of beans and reserve rest of cheese.
3
Cover and bake at 350°F for 30 minutes. Remove cover, add cheese and bake 5 minutes more.
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