- whole wheat tortillas
- 3c. black beans, dry (or 3 cans seasoned black beans)
- 1c. tomato paste
- 1/2c. sour cream
- 1/2c. salsa
- 4c. shredded cheddar cheese (optional)
- 3T. cumin
- 1t. garlic salt
Boil black beans in 12c. water for 5 minutes. Turn off and let sit for one hour. Drain and rinse beans. Return beans to pot and add another 12c. water, cumin, and garlic salt for one hour, or until beans are tender. Drain beans.
Mix tomato paste, sour cream, and salsa together.
Grease a 9×13 casserole dish. Layer about half of the beans on the bottom of the dish.
Add a layer of tortillas (about 2, depending on size). Spread about half of the tomato mixture on top. Add cheese if desired.
Add the remaining beans. Top with more tortillas and spread with the remaining tomato mixture. Top with more cheese if desired. Bake at 350 for 30 minutes, or until cheese is brown and bubbly. Top with sour cream, avocado, chopped tomatoes.
Cheesy gooey beany lasagna!
We really liked this! The tortillas stayed soft but not soggy and the beans, cumin, and tomato mixed together really well. In the future I want to add more veggies, some corn, some onion, maybe spinach or broccoli (when do I not want to play with a recipe? But I didn’t have the ingredients on hand last night).
Another perk? Really low cost. Beans are insanely cheap, as is tomato paste and sour cream. Cheese and cumin are generally on hand, and tortillas are great for this recipe and then leftovers can be used for lunches!
What would you add to the mexican lasagna?