Wednesday, March 28, 2007

Mexican Lasagna

An Italian classic, gets a south of the border twist! My husband Raj loves mexican food, he likes the spiciness of it, but you can only have tacos or enchiladas, but after a while that becomes boring. So I combined one of my favorite foods Lasagna, with the flavors and ingredients that my husband loves so much!


3 corn tortillas ( available at Trader Joes )
1/2 can of black beans
1/2 small can of sweet corn kernels
1 small roma tomato finely chopped
1/2 onion thinly sliced
1/2 large red/yellow bell pepper
1/2 tbsp of chopped cilantro
1 tsp salt
1/2 tsp pepper
1 tsp tabasco sauce ( or less depending on how spicy you like it! )
3/4 cup mexican cheese blend ( available at Trader Joes )
1/3 cup salsa sauce
1 tsp cumin seeds
4 tsp vegetable oil
1/2 tsp cumin powder


In a small saucepan, put in about 2 tsp vegetable oil and let it heat up at medium heat. Put in the cumin seeds and let them crackle. Put in the 1/2 can of black beans and 1/2 can of corn kernels and stir it till blended. Put in the tomatoes and cilantro, salt, pepper, tabasco sauce and cumin powder. Mix it all well, and leave it for about 5 minutes at reduced heat. This mixture is ready.

In another flat pan, pour the remaining 2 tsp of vegetable oil, heat it at little more than medium heat. Add the thinly sliced bell pepper and onions and saute it for about 5-7 minutes until the onions are browned and the bell pepper has specks of black on it. This mixture is ready.

Preheat the oven to 350 degrees.

To assemble, put about a tbsp of salsa sauce and spread it at the bottom of a square baking pan. Put a corn tortilla on the top. Put half of the vegetable mixture, and spread it evenly on the corn tortilla to cover it properly. Put half of the black bean mixture and spread it evenly and thinly. Put half of the remaining salsa sauce, and spread it evenly. Put 1/3 of the mexican cheese blend and spread it evenly.

Cover this with another corn tortilla and repeat the above assembling procedure. Top it off with the last corn tortilla and spread the remaining 1/3 of the cheese on top. Cover the baking pan with an aluminum foil and put it in the oven to bake. Keep it in for 20 minutes. After 20 minutes, remove the aluminum foil and keep it on broil for 2 minutes for the cheese on the top to brown and melt really well.

Cool it for 2 minutes after removing it from the oven and its READY!!! Cut it into 4 pieces and eat away this delicious Mexican Lasagna with guacamole and salsa and Doritos!!!! :)

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