Mexican Lasagna

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!

Black Bean and Corn Salsa

2 - 16 oz. bags of frozen corn, I used mixed white and yellow, it is also recommended to use all white corn
1 can black beans, I used black beans and jalapenos in lime juice and picked out the jalapenos. You can also use black beans with cumin and chile spices.
1/2 c. lime juice
1/2 c. honey
1 t. minced garlic, I just used 1 clove, pressed
1/2 t. cumin
1 1/2 t. rice vinegar
1 t. salt
1 t. dried cilantro, this has a more mild flavor than fresh
1 t. tobasco sauce
Thaw corn, do not cook it though. Rinse beans and stir the beans and corn together in a large bowl. In another bowl mix up the sauce, make sure the honey and salt dissolve into the mixture before you mix it with the corn and beans. Slowly add the sauce to the corn and beans, stirring gently, making sure not to break up the beans. Serve with Tostitos Multigrain chips. Enjoy!!

When I made this I was having a major craving for it so I doubled the sauce recipe and added an extra bag of corn and an extra can of beans. I think having extra sauce was good, and make sure that if you leave it sit for a bit before serving, that give it a good stir before you dig in, this will redistribute the sauce.

Corn, I thawed it in the microwave until just barely thawed

Rinsing beans, I picked out the jalapenos, if you want more kick, go ahead and leave them in

corn and beans in a large bowl

Ingredients, here is a tip, the small bottles of lime juice are 1/2 c.

Oops, forgot the cilantro

And also the cumin

Whisk all the ingredients together

pour over mixed beans and corn

MMMMMMmmmmmmm, this is sooo good.
It is great served with Tostitos Multigrain chips.