Рецепт Mexican Lasagna – Tortilla Pie
When I was new to cooking if I ran across a recipe that called for chili powder and ancho chili powder I would have simply added those amounts together and dumped in the cheapest store brand chili powder I had on hand.
I have found the light in both respects. Chili powder is something that really, really can be wonderful or be pretty sub-par depending on your source. Moreover, when recipes call for two types of chili powders, you’re really missing out by not making the recipes as specified!
And casseroles pretty much always look much more fantastic in their baking dishes than slopped onto your plate.
I’ve made meals such as this countless times. Generally, I wing it. This time, however, I followed a recipe from Vegetarian Times. This meal was really excellent which is why I’m sharing it with you! I added it to my meal plan because it used up more of the corn tortillas I had purchased for my tacos.
Tortilla Pie – Mexican Lasagna (adapted from Vegetarian Times)
Ingredients
- 6 small corn tortillas
- 1 Tbs olive oil
- 1 small onion, chopped
- 2 Tbs chili powder
- 2 tsp ancho chili powder
- 2 cloves garlic, minced
- 1 can diced tomatoes, undrained, divided
- 1 1/2 cooked black beans (if canned, drain)
- 2 yellow squash, cleaned and diced
- 1/2 cup frozen corn kernels
- shredded cheese
Instructions
Preheat oven to 350*F. Toast tortillas on baking sheets for about 7 minutes, flipping halfway through, until crisp and slightly browned.
Head oil in a saucepan over medium heat. Add onion and cook 5 minutes until soft. Stir in chili powders and garlic and cooking 30 seconds.
Add 1.5 cups tomatoes, squash, corn, and 1/4 cup water. Season with salt and pepper.
Allow mixture to cook 10 minutes, bubbling at a medium rate, until squash is tender.
Coat a 2″ deep x 8″ round baking dish with cooking spray. Spread 1/4 cup remaining tomato mixture on the bottom of the pan. Set 1 toasted tortilla in pan, top with 3/4 cup bean mixture and 1/4 cup shredded cheese (if desired).
Repeat layering until all ingredients are gone. Spread remaining diced tomatoes on top. Sprinkle with cheese, if desired.
Bake 30-45 minutes, or until bubbly and melty. Let stand 10 minutes before serving.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4