Date: 18 Sep 1995 08:50:36 -0500
From: "Smith, Stephen" (ssmith@mailcenter.tsmi.iitri.com)
This recipe originally appeared in Vegetarian Times. I came up with the cake
tin VLF version below and it is now one of our favorites.
MEXICAN LASAGNA
1 15oz can corn drained
1 15 oz can black beans drained (or 1 cup home cooked beans)
1 15oz can tomatos chopped up with liquid
1 4oz can green chilis chopped up
OR substitute 2 10 oz cans of chopped tomatos and green chilis
for the separate cans of tomatos and chilis
1/2 cup finely chopped onion
1/2 t each cummin and oregano
Optional 1T crushed Jalopena pepper for a spicier taste
12 oz shedded fat free Motzarella (original recipe call for Monteray Jack
but I couldn't find a FF Jack Cheese)
8 9" low fat whole wheat tortillas
Mix corn, beans, tomatos, chillis, onions, and spices in a bowl. (Best if done
ahead so flavors can mix.) Spray two 9" cake tins with no stick spray (could
probably eliminate this step if you have no-stick pans). Put a tortilla in
each pan. Ladle in enough vegetable mixture to form a layer 1 bean/corn thick.
Sprinkle on about 2oz of cheese in each pan. Repeat two more times and top
with 1 last tortilla to form two "pies" with layers as follows: tortilla,
veggies, cheese, torilla, veggies, cheese, tortilla, veggies, cheese,
tortilla.
Bake in 400F oven for 15 minutes. Let cool 3-5 minutes and invert on a plate.
Feeds 4 as a one dish meal, or 6 to 8 with sides of rice and other vegetables.
kwlacto lacto