Tex Mex Lasagna

Original recipe from book Forks Over Knives

Ingredients

  • Two 8 oz. cans tomato sauce
  • 3 cups water
  • ¼ cup cornstarch
  • 3 tbsp chile powder
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • 4 cups mashed cooked pinto beans
  • 1 cup chopped green onions
  • 1 ½ cups frozen corn kernels, thawed
  • One 2 ¼ oz. can sliced black olives, drained
  • 1 – 2 tbsp chopped green chilies
  • 10 – 12 corn tortillas
  • Salsa
  • Sour cream

Instructions

  1. Sauce:
    1. Put ingredients tomato sauce through garlic powder into a sauce pan.
    2. Mix well with a whisk until will combined.
    3. Cook over medium heat until thickened (about 5 minutes).
    4. Set aside.
  2. Lasagna:
    1. Preheat oven to 350 degrees.
    2. Put beans through chilies into a large bowl and mix gently until well combined.
    3. Spread 1 ½ cups of sauce over bottom of 9 x 13 non-stick (or greased) baking dish.
    4. Place 3 – 4 tortillas in the bottom of the dish.
    5. Spread ½ the bean mixture evenly over the tortillas.
    6. Place another 3 – 4 tortillas over the bean mixture.
    7. Spread remaining bean mixture on top.
    8. Cover with 3 – 4 tortillas and top with remaining sauce.
    9. Cover dish with parchment paper then aluminum foil.
    10. Bake for 45 minutes.
    11. Let stand, out of oven, for 15 minutes before cutting.
    12. Serve with salsa and sour cream.
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