1can(14 oz/398 mL) black beansdrained & rinsed (yields 1 1/4 cups/300 mL cooked beans)
1can(14 oz/398 mL) red kidney beansdrained & rinsed (yields 1 1/4 cups/300 mL cooked beans)
1can(14 oz/398 mL) white kidney beansdrained & rinsed (yields 1 1/4 cups/300 mL cooked beans)
1can(12 oz/341 mL) corn nibletsdrained
1can(14 oz/398 mL) low-sodium diced tomatoes
1 3/4cups(425 mL) salsaheat level as desired
3clovesgarlic, minced
1/2medium onionchopped
1green pepperchopped
2tsp(10 mL) cumin
2tsp(10 mL) chili powder
6large flour tortillas
2cups(500 mL) grated light mozzarella or cheddar cheese
Directions
Combine beans, corn, tomatoes, salsa, garlic, onion, green pepper, cumin, and chili powder in a large saucepan. Bring to boil and simmer for 20 minutes, stirring occasionally. Remove from heat.
Spray a 9 x 13-inch (22 x 33 cm) lasagna pan with cooking spray. Cut tortillas in half. Place four halves in prepared pan to cover bottom, flat edges facing the outside. Spread 1/3 of bean mixture over tortillas. Repeat procedure, adding two more layers, ending with the bean mixture. Sprinkle cheese over top.
Bake at 350°F (180°C) for 20 minutes, or until cheese is melted. Let stand for 5 minutes before cutting. Serve with sour cream and additional salsa, if desired.
tips
You can substitute the black, red kidney and white kidney beans with 3 cans (14 oz/398 mL each) or 2 cans (19 oz/540 mL) mixed beans, drained and rinsed.
1can(14 oz/398 mL) black beans (drained & rinsed (yields 1 1/4 cups/300 mL cooked beans))
1can(14 oz/398 mL) red kidney beans (drained & rinsed (yields 1 1/4 cups/300 mL cooked beans))
1can(14 oz/398 mL) white kidney beans (drained & rinsed (yields 1 1/4 cups/300 mL cooked beans))
1can(12 oz/341 mL) corn niblets (drained)
1can(14 oz/398 mL) low-sodium diced tomatoes
1 3/4cups(425 mL) salsa (heat level as desired)
3clovesgarlic, minced
1/2medium onion (chopped)
1green pepper (chopped)
2tsp(10 mL) cumin
2tsp(10 mL) chili powder
6large flour tortillas
2cups(500 mL) grated light mozzarella or cheddar cheese
1
Combine beans, corn, tomatoes, salsa, garlic, onion, green pepper, cumin, and chili powder in a large saucepan. Bring to boil and simmer for 20 minutes, stirring occasionally. Remove from heat.
2
Spray a 9 x 13-inch (22 x 33 cm) lasagna pan with cooking spray. Cut tortillas in half. Place four halves in prepared pan to cover bottom, flat edges facing the outside. Spread 1/3 of bean mixture over tortillas. Repeat procedure, adding two more layers, ending with the bean mixture. Sprinkle cheese over top.
3
Bake at 350°F (180°C) for 20 minutes, or until cheese is melted. Let stand for 5 minutes before cutting. Serve with sour cream and additional salsa, if desired.
4
You can substitute the black, red kidney and white kidney beans with 3 cans (14 oz/398 mL each) or 2 cans (19 oz/540 mL) mixed beans, drained and rinsed.
