Description
A one-dish real food meal that comes together quickly thanks to mostly canned and frozen ingredients!
Ingredients
Scale
Lasagna:
- 6–8 corn tortillas (we recommend sprouted corn tortillas)
- 1 15- ounce can black beans
- 1 15- ounce can white kidney beans
- 2 14.5- ounce cans diced tomatoes with green chilies
- 10– ounces frozen corn (fresh would work too!)
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 3 cups cheddar cheese (freshly shredded)
Optional garnishes/add-on’s:
- shredded lettuce or other greens (sautéed bell peppers, zucchini or onions, fresh tomatoes, green onions, cilantro, sour cream, avocado, etc!)
Instructions
- Preheat oven to 350 degrees.
- Rinse and drain beans.
- Combine beans, tomatoes with chilies, corn, chili powder and cumin in a saucepan and simmer over low-medium heat for about 15 minutes, stirring occasionally.
- Shred cheese and prepare any garnishes that you’d like to use.
- In a 7×11 glass baking dish, layer corn tortillas, 1/3 of the bean mixture and 1/3 of the cheese. Repeat for a total of three layers.
- Bake uncovered for 30 minutes.
- Let sit for 10 minutes and enjoy!
Notes
We recommend organic ingredients whenever possible.
Look for sprouted corn tortillas in the freezer section of your food co-op or traditional grocery store. Place them in the fridge overnight to defrost them before using.
Any brand of canned tomatoes and beans will work, but to avoid BPA (Bisphenol A – a chemical that mimics estrogen and disrupts the endocrine system), I like to choose cans labeled BPA Free.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: Mexican
