Fake Black Bean Lasagne
For a quick and easy dinner, try this version of Mexican influenced "Lasagne" - made with tortillas instead of pasta.
Preparation: 15 minutes
Cooking: 6-8 minutes
Baking: 15 minutes
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 clove garlic, chopped
1 red capsicum (pepper), chopped
2 cups black beans (precooked or from a can)
1 1/2 cups organic corn kernels
1/2 lemon, juiced
1 teaspoon cayenne pepper
bunch cilantro, chopped
6 organic whole wheat & corn tortillas
1 1/2 cup mozzarella, shredded
100 g organic marinara sauce (or any tomato sauce)
Heat oven to 425 F / 220 C
In a large pan fry the onions in the olive oil over medium heat for about 2 minutes
Add the garlic and capsicum and keep frying for a few more minutes until the veggies are soft.
Add about 3/4 of the tomato sauce, beans, corn, lemon juice, cayenne pepper and cilantro and warm through.
Spread the rest of the tomato sauce on the bottom of a baking dish.
Top with 2 tortillas (cut to fit the baking dish)
Spread a third of the bean & corn mixture over the tortillas.
Sprinkle 1/2 cup of shredded mozzarella on top.
Add another 2 layers in the same way.
Bake for about 15 minutes - until the cheese starts to brown on top.
Serve with sour cream, if you like
Calories: 399; Fat 15.4 g; Sat.Fat 5.2 g; Carbs 53.8 g; Sugar 7 g; Fiber 11.5 g; Protein 15.7 g