Black Bean Tortillas
Corn tortillas give the lasagna a nice taste and texture.
No. of Servings: 8
2 Onions (chopped)
4 cloves Garlic (minced)
1 small Green Bell Pepper (diced)
1 small Red Bell Pepper (diced)
1 cup Tomatoes (chopped)
˝ cup Salsa
2 tbsp Cilantro (chopped)
2 tbsp Red Chilies (chopped) Optional
1 tbsp Fresh Lemon Juice
1 tbsp Olive Oil
2 cups Cheddar Cheese (shredded)
1 cup Water
12 Corn tortillas
No. of Servings: 8
Ingredients:
2 cans Black Beans (drained and rinsed)2 Onions (chopped)
4 cloves Garlic (minced)
1 small Green Bell Pepper (diced)
1 small Red Bell Pepper (diced)
1 cup Tomatoes (chopped)
˝ cup Salsa
2 tbsp Cilantro (chopped)
2 tbsp Red Chilies (chopped) Optional
1 tbsp Fresh Lemon Juice
1 tbsp Olive Oil
2 cups Cheddar Cheese (shredded)
1 cup Water
12 Corn tortillas
Directions:
- Heat oil in a skillet. Sauté garlic, onion and green and red bell pepper.
- Add water, cilantro, beans, tomatoes, salsa, red chilies and lemon juice.
- Season with salt and pepper and cook for 4-5 minutes.
- Place a layer of tortillas on the bottom of the baking dish.
- Spread 1/3 of the tomato and bean mixture on top.
- Sprinkle with 1/3 of cheese.
- Repeat the layering.
- Bake in the preheated oven for 30 minutes at 200 degree C.
- Serve bubbling hot.
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