Day 2 of the Blog Everyday In May challenge is: Educate us on something you know a lot about or are good at.
Well I 'm good at food. Specifically the making and eating part.
So here's a new recipe for you!
I would call it Mexican Lasagna, or a Tortilla Stack, but whatever you call it, it's awesome.
- 9(ish) flour tortillas. I used homemade tortillas(so easy), and only used 7, so it depends on the size of tortilla you use.
- 2 cups organic black beans (1 can)
- 2 cups organic corn (1 can)
- 10 oz red enchilada sauce
- 1 can cream of mushroom soup
- 1 (4 oz) can organic diced green chilies
- 1 can organic refried beans
- 2 cups shredded Mexican blend cheese
Optional toppings: Greek yogurt or sour cream; taco sauce; avocado; green onions; salsa
Preheat oven to 375. In a large skillet, combine black beans, corn, enchilada sauce, cream of mushroom, and green chilies and heat over medium high heat. Heat for 10 minutes, stirring frequently, then remove from heat and set aside. At the same time, heat up your refried beans in a small saucepan with a couple of teaspoons of vegetable stock or water. (This makes them easier to spread)
Spray a 9x13 baking dish with cooking spray or coat with olive oil. In a 9x13 glass baking dish, spray with cooking spray. Place 2-3 tortillas in the dish, overlapping or tearing them apart and piecing them together to cover the entire bottom. Use the back of a spoon to spread half the refried beans over the tortillas. Pour half of the black bean and corn mixture over the beans, trying to smooth it into an even layer. Sprinkle on half a cup of cheese, then layer another 2-3 tortillas on top. Repeat with the rest of the refried beans, black bean and corn mix, and another half cup of cheese. Place 2-3 tortillas on top and sprinkle the rest of the shredded cheese over the top of those. Bake for 25 minutes. Let rest for 5 minutes, then serve with whatever toppings you want!
Makes 12 servings.