Mexican Lasagna

Ingredients

• 1 large onion, chopped (or 2 medium)
• 4-6 garlic cloves (or more!)
• 1-2 stalk celery, diced
• 1 red bell pepper, diced
• 1-2 tablespoon oil
• 3 1/2 cups prepared salsa
• 1 teaspoon ground cumin
• 2 (19 ounce) cans black beans, drained and rinsed
• 2 cups frozen corn kernels
• 9 whole wheat tortillas
• 2-3 cups grated cheddar cheese or grated soy cheddar cheese (to taste)

Directions

1. 1

   Preheat oven to 350.

2. 2

   In a large frying pan, heat oil and fry the onions, garlic, celery, and rep pepper until tender and the onions are translucent.

3. 3

   Add salsa, cumin, black beans, and corn, and heat through.

4. 4

   Spoon a quarter of the mixture in the bottom of a greased 9x13 inch casserole dish.

5. 5

   Arrange 3 tortillas in a triangle to maximize coverage.

6. 6

   Spoon another quarter of the mixture over the tortillas and spread to cover. Top with 1/3 of the grated cheese.

7. 7

   Arrange the next 3 tortillas in a triangle (but reversed in direction from the previous layer!).

8. 8

   Spoon another quarter of the bean mixture over the tortillas and spread to cover. Top with second 1/3 of the grated cheese.

9. 9

   Arrange the last three in the same way as the first layer.

10. 10

    Top with the last of the bean mixture, spread to cover, and the last of the grated cheese.

11. 11

    Bake in the oven, uncovered, approximately 30-40 minutes, or until heated through and all the cheese is melted and browned on top.

12. 12

    Serve with a crisp salad for a delicious meal!

13. 13

    Note: If your tortillas are large enough to cover half the casserole dish, you will only need 6 of them. If you halve the filling mixture and bake in an 8 or 9 inch square pan, you'll only need one tortilla per layer.