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Gluten Free Mexican Lasagna

Gluten Free Mexican Lasagna


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Description:

Warm, rich, hearty - who doesn't love lasagna? This is our family's south-of-the-border twist on an old classic - a great way to jazz up your Sunday night meal! Plus, it's gluten free!

Prep:

15mins to prep, 35mins to cook, 10mins to rest

Servings:

8

Submitted by:

Samantha
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Ingredients

24
ounce can tomato sauce
1
cup chopped onion
1
can refried beans
1
tsp vinegar
1/2
tsp ground oregano
1/2
tsp ground cumin
1/4
tsp garlic powder
1
can black beans, rinsed and drained
1
small can sliced black olives, drained
1
small can diced green chiles, drained
8
(6-inch) corn tortillas, cut into quarters
1-1/2
cup shredded Cheddar cheese

Directions

1.
Preheat oven to 375-degrees. Spray a 9- x 13-inch baking pan with oil. Spread 1/4-cup tomato sauce on bottom of pan. In a bowl, combine remaining tomato sauce with onion, refried beans, vinegar, oregano, cumin, and garlic powder.
2.
Begin to layer lasagna in the following order:
3.
1/3 of the tortillas
4.
1/3 of the sauce mixture
5.
1/3 of the cheese
6.
1/3 tortillas
7.
1/3 sauce mixture
8.
All of the black beans
9.
All of the olives
10.
All of the green chiles
11.
1/3 of the cheese
12.
Remaining tortillas
13.
Remaining sauce mixture
14.
Remaining cheese
15.
Cover tightly and bake 20 minutes. Uncover and bake 15 minutes more. Let stand ten minutes before serving.
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