Mexican Lasagna Recipe

Ingredients

• 1 tbs olive oil
• 1 small sweet onion (i like vadalia), diced
• 4 large garlic cloves, minced
• 1 tbs chili powder
• 1/8 ground allspice
• 1/2 tsp cinnamon
• 1 tsp chipotle powder (use more for added spicyness)
• 1 tsp dried red chilies
• 1 can low sodium black beans, (rinsed & drained)
• 1 can low sodium chickpeas (rinsed and drained)
• 2 cups salsa (your favorite brand)
• 3/4 cup frozen corn
• 1/2 cup vegetable stock
• salt & pepper, to taste
• 1 cup cooked brown rice
• 12 corn or flour tortillas
• 1 cup chedder cheese, grated
• Sour cream

Instructions

1. If you don’t have cooked rice, cook it now.
2. In a large pan over medium heat, add olive oil. Once hot and add onion and saute for about 5 minutes. Add garlic and stir for 30 seconds. Add beans, corn, spices, salsa, salt, pepper and stock. Mix well, cover and simmer for 15 minutes. Uncover and cook another 5 minutes, or until thick.
3. Preheat oven to 400 degrees. Lightly oil a 9x13 casserole dish and overlap half of the tortillas on the bottom of the dish. Spoon half the bean mixture on top then cover with the cooked rice. Top rice layer with half the cheese and layer the remaining tortillas on top. Add the remaining bean mixture and sprinkle with remaining cheese. Bake about 20 minutes, or until the cheese is bubbly.
4. Add a dollop of sour cream to serve