Mexican Lasagna

It’s a Wednesday in Lent, which around this house, means meatless meals. I looked through the cupboards and decided on something that I’ve called Mexican Lasagna and have been making for about 14 years now. It’s a favorite and by request, I’m posting the recipe. (Don’t think I don’t know that Rachael Ray has her own version of Mexican Lasagna. I guess she heard about mine and decided to develop her own recipe. Fine! But hers isn’t meatless and wouldn’t work for us tonight anyway)

Mexican Lasagna…Mommy of Many Style

1 can black beans
1 can refried beans
1 can corn
1 can chopped tomatoes w/ garlic and onion
6 tortillas
shredded cheese (I like to use sharp cheddar)
salsa (optional)
sour cream (optional)
olives (optional)
avocado (optional)

drain black beans and dump into a large bowl. Add the can of refried beans (and unless you are Amelia Bedelia I’m going to assume you know to open the cans before placing the contents into the bowl). Drain the can of corn and add to the bowl. Add the can of tomatoes. Mix together.

Line a 9×13 dish with 3 of the tortillas. I tear one of them in half to cover each end of the bottom. Spread the bean mixture evenly over the tortillas. Top with the other 3 tortillas and sprinkle the cheese to cover.

Cover and bake at 350 for 35 minutes. Uncover and bake an additional 10 minutes.

Slice and serve. I like to let the kids decide which *optional* items they want to top their portions with.

Enjoy!

This entry was posted on February 24, 2010 at 9:42 am and is filed under family life, recipe, sharing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or trackback from your own site.