I know it has been ages since I have updated this blog, but I am back!
Here is what we had for supper last night, it is one of "Jana's Creations." That is what my husband calls it when I cook with out a recipe, using the ingredients from the fridge and the cupboard. I am sure there are many recipes for similar dishes, but the great thing about cooking this way, is you can use what you have. Next time, you can make something similar, but change it up, you could add chicken or beef, possibilities are endless!
Mexican Lasagna
1 can refried beans
1 can black beans, rinsed
1 19 oz. can enchilada sauce ( I used mild, you could use medium for more kick)
2 c. frozen corn, thawed
2 roma tomatoes, diced
4 c. shredded cheese (I used a mix of Monterey Jack and Colby, you could also use cheddar)
6 flour tortillas (10 inch)
Spray a 9x13 inch pan with non stick spray. Cut 3 of your tortillas into quarters. In a medium bowl mix the refried beans, black beans and 1/2 of the enchilada sauce. Put down your first layer of tortillas in the pan, use 4 quarter pieces with the points into the corners and one whole tortilla in the middle of the pan. On top of this smooth out 1/2 of the bean mixture, sprinkle with cheese. Put down another layer of tortillas, smooth out the second half of the bean mixture, sprinkle the corn evenly over top of the beans and then sprinkle with some more cheese. Top with the 3rd and final layer of tortillas, pour the last half of the enchilada sauce on top of the tortillas, sprinkle the diced tomatoes evenly on top and then add more cheese. Bake at 350 for 30 minutes or so.
*For faster cook time, I heated the bean mixture in the microwave and soaked the corn in warm water, then strained it. I baked it at 400 for 20 minutes.*
Tortilla layout
Ready to bake
Just out of the oven
Plated and ready to enjoy!
