Recipe: Quick Black Bean Tortilla Lasagna

the appetizer:

The New Lasagna Cookbook by restaurant owner and chef Maria Bruscino Sanchez, includes recipes like Lasagna Bolognese; Winter Lasagna; and Quick Black Bean Tortilla Lasagna.

Cookbook

Quick Black Bean Tortilla Lasagna

Serves 2 as a Main Dish or 4 as an Appetizer

This lasagna is a quick way to satisfy a craving for Mexican flavors. It's a snap to prepare using store-bought salsa and black beans. It's a perfectly easy summer lunch served al fresco.

Sauce

2 cups tomato salsa

Filling

One 15-ounce can black beans, rinsed and drained
1 cup shredded Cheddar

"Noodles"

Four 7-inch flour tortillas

Topping

2 tablespoons chopped cilantro
Salsa, sour cream, and guacamole for serving

1. Preheat oven to 375°F.

2. Spray a 9-inch baking dish with nonstick cooking spray.

Layer by Layer Assembly

3. Spread a thin layer of salsa on bottom of dish. Place one tortilla over salsa.

4. Top with one-third of the salsa, and a little less than one-third of the black beans and Cheddar.

5. Top with one tortilla.

6. Continue to layer with remaining beans, salsa, and Cheddar, using about 2 heaping tablespoons of each for each layer of filling. Repeat layers until all filling and tortillas are used up-four layers.

7. Cover top tortilla with a generous layer of salsa and Cheddar.

Baking

8. Bake, uncovered, for 45 to 50 minutes. Remove from the oven.

9. Using a large spatula, remove lasagna from the baking dish and place on a serving dish, if desired. Sprinkle with chopped cilantro.

10. Serve with additional salsa, sour cream, and guacamole.

from:
The New Lasagna Cookbook
A Crowd-Pleasing Collection of Recipes
from Around the World for the Perfect One-Dish Meal
by Maria Bruscino Sanchez
St. Martin's Press 2008
Hardcover; $27.95
ISBN-10: 0312367821
ISBN-13: 978-0-312-36782-4
Recipe reprinted by permission.

Buy The New Lasagna Cookbook