Mexican Lasagna

Here’s another stashed recipe that took me a couple tries to get just right.  It’s just one more use for my Texican black bean mix and makes a very filling vegetarian meal.  Since I haven’t even begun to sort through the pictures and notes I brought back from China, I’ll leave you with a poll.

For the next few weeks, would you like to see:

• A journal of my trip, including both cultural and food experiences
• A journal of my trip, recounting ONLY the food experiences
• OR, just recipes as usual?

Please leave your vote in the comments.

3 small corn tortillas

8 oz can plain, sodium free tomato sauce

1 tsp cumin

1 tsp garlic powder

½-1 tsp crushed pepper

Splash Worcestershire sauce

¼ tsp salt

½ cup Texican black bean filling

¼ cup strained yogurt or Greek yogurt

1. Toast tortillas in a dry skillet over medium-low heat.  They will start to bubble and curl when they’re ready to flip.
2. Remove to a wire rack so they don’t get soggy.
3. Whisk together tomato sauce, cumin, garlic, pepper, Worcestershire, and salt.
4. Spread 1/3 of the tomato sauce in the bottom of a 3 cup casserole dish
5. Top with a toasted tortilla.
6. Dollop on a thin layer of yogurt, about 2 tablespoons.  Spread evenly.
7. Top with a ¼ cup of the black bean filling.
8. Repeat.
9. Top with another layer of sauce, the third tortilla, and a last, thicker layer of yogurt.
10. Bake uncovered in toaster oven at 500° for 50 minutes to an hour, until heated through.

From the bottom up, the layers are:

1/3 tomato sauce

Tortilla

2 tbsp yogurt

¼ cup bean mix

1/3 tomato sauce

Tortilla

2 tbsp yogurt

¼ cup bean mix

1/3 tomato sauce

Tortilla

2 tbsp yogurt

Serves 2-3