Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 2 cups onions, chopped; 2 garlic cloves, minced; 1 1/2 cups green peppers, chopped; 1 (28 ounce) can diced tomatoes; 1 cup salsa; 2 teaspoons ground cumin; 1 (19 ounce) can black beans; 1 (19 ounce) can kidney beans; 4 -6 flour tortillas or 4 -6 corn tortillas; 2 cups cheddar cheese, shredded; sour cream; 1 lb ground beef (cooked) (optional)

12 ingredients

8 steps

Ingredients

2 cups onions, chopped
2 garlic cloves, minced
1 1/2 cups green peppers, chopped
1 (28 ounce) can diced tomatoes
1 cup salsa
2 teaspoons ground cumin
1 (19 ounce) can black beans
1 (19 ounce) can kidney beans
4 -6 flour tortillas or 4 -6 corn tortillas
2 cups cheddar cheese, shredded
sour cream
1 lb ground beef (cooked) (optional)

Directions

1

Sautee onions, garlic and green pepper in oil until tender.
2

Add tomatoes (drained), salsa and cumin, bring to a boil.
3

Simmer for two minutes.
4

Drain and rinse beans and add to others. If you are using, add ground beef here.
5

In a 9X13 pan, layer 1/3 of the bean mixture, then tortillas then 1/2 of the cheese.
6

Repeat with 1/3 of the beans then tortillas then the rest of the beans and put the remaining cheese on top.
7

Bake in a 350 degree oven for 35 minutes and serve with sour cream.
8

Option: Add ground cooked ground beef to the bean mixture for non-vegetarian version.