Date: Thu, 20 Jul 95 12:39:48 EDT
From: m-js0217@PEBBLES.CS.NYU.EDU (Julia Stone)
Hello everyone. This recipe was included in the June 1995 issue of
"Vegetarian Times." It takes less than 30 minutes to make and is
EXCELLENT! :)
MEXICAN LASAGNA
15-oz can pinto, pink or black beans drained and rinsed
14-oz can diced and crushed tomatoes
4-oz can chopped green chilies
2 cups frozen corn kernals, thawed
2 green onions, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
8 corn tortillas
Preheat oven to 400 degrees. In large mixing bowl combine beans, tomatoes,
chilies, corn, green onions, cumin and oregano; mix thoroughly.
Spray a 2-quart baking dish lightly with PAM. Line with 4 tortillas,
overlapping if necessary. Spread half of the bean mixture in a layer over
tortillas
Bake 12 to 15 minutes. Let stand 1 or 2 minutes
then cut into squares and serve. Makes 6 servings.
* When I made this I used black beans and canned corn and it was
soooooooooo good! It is quick and easy and the perfect left over
dish!
kwvegan vegan