Tortilla Lasagna

Name: Tortilla Lasagna
Ingredients: 6 8-inch fat-free flour tortillas; 1 Tbs. olive oil; 1 small onion, chopped (1 cup); 2 Tbs. chili powder; 2 tsp. ancho chile powder; 2 cloves garlic, minced (2 tsp.); 2 cups strained tomatoes, such as Pomi, divided; 1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained; 1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups); 1/2 cup fresh or frozen corn kernels; 1 1/2 cups grated Monterey Jack or pepper Jack cheese

11 ingredients

15 steps

Ingredients

6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomi, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese

Directions

1

Preheat oven to 350F.
2

Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
3

Heat oil in saucepan over medium heat.
4

Add onion, and saute 5 minutes, or until soft.
5

Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds.
6

Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired.
7

Cover, and cook 10 minutes, or until chayote is tender.
8

Coat 2-inch-deep x 8-inch round baking dish with cooking spray.
9

Spread 1/4 cup strained tomatoes in bottom of pan.
10

Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese.
11

Repeat layering 4 more times.
12

Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top.
13

Sprinkle with remaining 1/4 cup cheese.
14

Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted.
15

Let stand 10 minutes before cutting into 8 wedges.