Hispanic Lasagna

Great for dinner tonight or have for leftovers tomorrow!

Lasaña Hispana
Serves 6
Preheat the oven 350℉ (175℃)

2 chopped organic onions

2 minced garlic cloves

1 Tbs. (15 ml) olive oil

30 ounces (840 g) organic pinto or black beans, drained and rinsed

4 oz. (110 g) green chiles

30 oz. (840 g) chili-style or fine-roasted organic tomatoes

chili powder to taste

1 Tbs. (15 ml) cumin or to taste

8 organic corn tortillas

2 cups (480 ml) Mexican cheese*, daily free cheese, or favorite cheese
1-2 tsp. (5-10 ml) organic lime juice

1. Sauté the onions and garlic for a few minutes in the oil.

2. Add the beans, chilies, tomatoes, chili powder, and cumin.

3. Simmer for 20 minutes, stir occasionally.
4. Stir in the lime juice.

5. Spread one-third of the bean mixture in a baking dish.

6. Top with 4 tortillas and 1 cup (240 ml) cheese.

7. Top with the half of the bean mixture and 4 tortillas.

8. Add the remaining cheese, then the bean mixture.

9. Cover with foil and bake about 35 minutes.
10. Serve on top: salsa and organic plain yogurt (almond yogurt-dairy free), and

11. with a salad of: mix lettuce, sliced avocado and tomatoes, and drizzle of lime juice.

* Mesoamerican diet did not include dairy products, before the Spanish conquistadors brought cows, goats, and sheep to the New World.

 

a Mexican cheese made from sheep's milk 

                                                                       or añejo from goat's milk and rolled in paprika