12 corn tortillas (corn is more flavourful in this dish)
1 can rinsed black beans
1 onion, diced
1 red pepper diced
1 medium or two small zucchini, diced
few cloves garlic
cilantro to taste -- I like a lot
1 or 2 chipotle peppers, or other hot peppers to taste
1 15 oz. can diced tomatoes (or fresh)
1/2 cup sour cream, or to taste
3/4 to 1 cup skim mozzarella
1/2 sharp cheddar
1 sm can sliced black olives
Sautee onions, garlic, peppers, zucchini. Add tomatoes, beans, cilantro, chipotle or other peppers and simmer for 15 minutes. While sauce is simmering, put bag of tortillas in microwave (follow directions) and heat. Keep warm either in bag or in a dishtowel.
Turn off heat and add sour cream to sauce and stir just before assembling lasagne. Do not allow to boil.
Cut tortillas in three. Place small amount of sauce in the bottom of a 9 x 11" pan and line with tortillas. Add more sauce and 1/3 the mozzarella. Repeat. Leave enough sauce to cover top layer of tortillas, then sprinkle the cheddar on top. It's important to keep the tortillas covered so they don't dry out.
Bake covered in 350 degree oven for 30 minutes. Remove cover and bake until cheese is brown and bubbly. Let sit for a few minutes. Add sliced black olives (optional).
NOTE: I used to fry the tortillas individually but it tastes just as good this way without all the hassle. You can use whatever is in your fridge for the sauce, or alternate the cheese, but this is good and low cal to boot. You could also add meat, but this dish is filling enough without it.
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