Corn tortillas give the lasagna a nice taste and texture.

No. of Servings: 82 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)
½ 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

1. Heat oil in a skillet. Sauté garlic, onion and green and red bell pepper.
2. Add water, cilantro, beans, tomatoes, salsa, red chilies and lemon juice.
3. Season with salt and pepper and cook for 4-5 minutes.
4. Place a layer of tortillas on the bottom of the baking dish.
5. Spread 1/3 of the tomato and bean mixture on top.
6. Sprinkle with 1/3 of cheese.
7. Repeat the layering.
8. Bake in the preheated oven for 30 minutes at 200 degree C.
9. Serve bubbling hot.

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