Ingredients (6 servings):

  • 2 tsp olive oil
  • 1 red onion, chopped
  • 1 clove garlic, finely chopped
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 tsp cumin
  • 1 tsp paprika powder
  • 1/4 tsp chili powder
  • 1 can of red beans , drained and rinsed
  • 2/3 can of corn (190 g), drained and rinsed
  • 2 canned tomatoes
  • 1 tsp salt
  • pepper
  • chipotle sauce
  • 6 – 8 tortillas
  • 170 g cheese, grated
  1. Preheat the oven to 200 ˚C.
  2. Heat the oil in a large pan and add onions, garlic, pepper, cumin and paprika powder. Sauté, stirring occasionally, for about 3-5 minute, until the vegetable is nicely browned on the outside and the spices are fragrant.
  3. Stir in the drained beans and corn, season with salt and sauté for another 2 minutes.
  4. Add the canned tomatoes and water and season with pepper. Bring to boil briefly and simmer with the lid closed on low to medium heat for 10 minutes, until the sauce thickens a little.
  5. Cut the tortillas into strips.

Layer the lasagna:

  1. Spread some tomato sauce on the bottom of a baking dish. Then spread 1/3 of the tortilla strips on top so they overlap.
  2. Spread 1/3 of the chipotle sauce thinly on the tortillas and cover with 1/3 of the cheese. Now pour the tomato sauce over it again, smooth it out and cover with the tortilla strips.
  3. Repeat this for a total of 3 layers: tomato sauce, tortilla, chipotle sauce, cheese, tomato sauce, tortilla, chipotle sauce, cheese, tomato sauce, tortilla, chipotle sauce, cheese
  4. The last layer is made up of the tortilla strips topped with chipotle sauce and cheese on top.
  5. Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
  6. Then remove the foil and bake for another 5-8 minutes until the lasagna is cooked through and the cheese is perfectly melted and lightly browned.
  7. Then let it cool down for 3-5 minutes and serve it immediately.

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