Mexican Lasagna with Black Beans and Corn
- Cooking oil spray
- 5 large (10-inch) flour tortillas
- 1-1/2 cups frozen yellow corn kernels
- 1 (15-oz.) can black beans
- 1 (14.5 oz) can diced tomatoes with mild green chiles (see note)
- 1 large (15 oz.) can tomato sauce
- 1-1/2 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. sugar
- 1 large egg
- 16 oz. regular sour cream (see note)
- 2 cups shredded Mexican cheese blend (divided use)
- 1 bunch green onions (for 1/2 cup chopped)
- 1 (2-1/4 oz. can sliced black olives, optional
- Note: For a spicier dish you can use diced tomatoes with jalapenos. Do not use light or fat-free sour cream because it will curdle during baking. You can also add 1 cup of shredded, cooked chicken along with the black beans and corn.
Preparation time 17mins
Cooking time 57mins
Preheat the oven to 400 degrees. Spray a 13x9 inch baking pan with cooking oil spray. Set aside.
Stack the tortillas on a cuttin board, and slice thorugh them lengthwise into 3 strips each. (The strips will not be uniform becuase of theri circular shape. This is ok. Set aside. Pour the corn and black beans into a colander, and rinse with warm tap water to begin defrosting the corn and rise the beans. Set aside to drain.
In a small bow, 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 five of the tortilla strips (it's fine if they overlap somewhat).
Break egg into a medium mixing bowl, and beat with a whisk or fork until foamy. Add the sour cream and 1 cup of he 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 five more tortilla strips evenly over corn and black bean layer. Top with remaining sour cream mixture, and remaining black beans and corn. Place remaining tortilla strips over the dish. Pour remaining tomato sauce mixture over tortillas, and spread it evenly with 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. If using the black olives, drain them well, and set aside.
When the lasagna has baked 30 minutes, remove it from the oven, and uncover it. If it is hot and bubbly, scatter the green onions evenly over the dish. If using the black olives, scatter themevenly over the dish too. (If the lasagna is not hut and bubbly, return it to the oven for 5 more minutes before scattering the green onions and olives.)
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, uncovered, to the oven, and bake until the cheese melts, about 3 minutes.
Remove from the oven and let stand 10 minutes. Slice into squares.