Monday, August 26, 2013

Layered Tex-Mex Lasagna-Forks over Knives cookbook

This serves 6-8...I halved it and used an 8X9 Pyrex dish.

Tomato Sauce:
Two 8-ounce cans tomato sauce
3 Cups water
1/4 Cup cornstarch
3 T chile powder
1/2 tsp onion powder
1/4 tsp garlic powder

4 Cups mashed cooked pinto beans (I used canned)
1 Cup chopped green onions
1 1/2 Cups frozen corn kernals, thawed (I used canned)
One 2 1/4 ounce can sliced black olives, drained, optional
1 to 2 T chopped green chiles, optional
10-12 corn tortillas
salsa, optional
tofu sour cream, optional

To make the sauce, Put all ingredients for the sauce into a saucepan.  Mix well with a whisk until well combined.  Cook over medium heat, stirring occasionally, until thickened, about 5 minutes.  Taste and add more chile powder if desired.  Set aside.

To assemble the casserole: Preheat oven to 350 degrees.  Put the beans, green onions, olives (I used the olives as a garnish since my husband doesn't like them), and green chiles into a large bowl and mix gently until well combined.

Spread 1 1/2 Cups of the sauce over the bottom of a oblong nonstick baking dish (I went ahead and sprayed my dish with non-stick spray). Place 3-4 corn tortillas in the bottom of the dish.  Spread half the bean mixture evenly over the tortillas.  Place another 3-4 tortillas over the bean mixture, then spread the remaining bean mixture over the top.  Cover with 3-4 more tortillas, and then pour the remaining sauce over the tortillas.  Cover the baking dish with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish.  Bake for 45 minutes.  Remove the baking dish from the oven and let the lasagna rest for about 15 minutes before cutting.  Serve with salsa and tofu sour cream, if desired.

I used black olives, tomatoes and tofu sour cream as a garnish.  I served this with corn on the cob, asparagus, Portobello mushrooms and sugar snap peas.  Really easy recipe and tasted great!

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