MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mexican Lasagna With Black Beans And Corn
Categories: Mexican
Yield: 8 Servings

5 lg Flour tortillas; (10")
15 oz Can corn; (1 1/2 c)
15 oz Can black beans; (1 1/2 c)
15 oz Can diced tomatoes; (1 1/2
-c)
15 oz Can tomato sauce; (1 1/2 c)
1/2 c Diced chiles
1 1/2 ts Chili powder
1 ts Ground cumin
1 ts Garlic powder -OR-
2 cl Garlic; minced
1 ts Sugar
1 lg Egg
16 oz Regular sour cream *
2 c Shredded Mexican cheese
-blend
1 bn Green onions; (1/2 c);
-chopped

* Avoid light and fat-free sour cream, they will curdle.

Preheat the oven to 400 degrees F. Grease a 13x9" baking pan. Get 4
mixing bowls, one for grated cheese, one for corn and beans, one for
tomatoes and spices, and one for sour cream, egg, and cheese.

Stack the tortillas on a cutting board and slice through them
lengthwise into 3 strips each. (The strips will not be uniform
because of their circular shape. This is OK.) Set aside. Mix corn and
black beans in a small bowl.

In a small bowl, stir together the tomatoes with their juice, the
tomato sauce, chili powder, cumin, garlic powder and sugar. Spoon
about half of the sauce into the bottom of the dish. Cover the sauce
with 5 of the tortilla strips (it's fine if they overlap somewhat).

Break the egg into a medium-size mixing bowl, and beat with a whisk
or fork until foamy. Add the sour cream and 1 cup of the cheese. Stir
to mix well. Spoon half of the sour cream mixture evenly over the
tortilla layer and spread it out with the back of a spoon. Scatter
half of the corn and black beans over the sour cream mixture.

Place 5 more tortilla strips evenly over the corn and black bean
layer. Top with the remaining sour cream mixture, and the remaining
black beans and corn. Place the remaining tortilla strips over the
dish. Pour the remaining tomato sauce mixture over the tortillas, and
spread it evenly with the back of a spoon to moisten all of the
tortilla strips.

Cover the dish with foil, and bake for 30 minutes, or until hot and
bubbly. While the dish bakes, rinse and trim the green onions. Slice
the green onions thinly, using all of the whites and enough of the
tender green tops to make 1/2 cup. Set aside.

When the lasagna has baked 30 minutes, remove it from the oven and
uncover it. If it is not hot and bubbly, return the uncovered dish to
the oven for 5 minutes. Once it is hot and bubbly, scatter the green
onions evenly over the dish. Return the dish to the oven, uncovered,
for 5 more minutes. Remove the dish from the oven, and scatter the
remaining cup of Mexican cheese evenly over the dish. Return the
uncovered dish to the oven, and bake until the cheese melts, about 3
minutes.

Remove the lasagna from the oven, and let it stand 10 minutes. Slice
into squares and serve.

Per serving 474 cal (44% from fat), 24 g fat (13 g sat fat), 74 mg
cholesterol, 17 g protein, 50 g carbs, 7 g dietary fiber, 1,025 mg
sodium.

Recipe by Desperation Dinners <bev-alicia@desperationdinners.com>

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