Comida Kraft
Recipe Box

Mexican Bean Lasagna

 kinipeli1
Prep Time
0
min.
Total Time
1
hr.
10
min.
Servings

0

What You Need

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Make It

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  • Saute onion in oil until tender. Drain tomatoes reserve 1/4 cup liquid. Stir beans, tomatoes, reserve tomatoes liquid, 1/4 of the enchilada sauce, chili powder and cumin in the onion mixture. Cook 5 minutes stirring occasionally. Combine ricotta, 1/2 of the cheddar cheese, green chilies and parsley.
  • Heat remaining enchilada sauce in a small skillet. (Sometime I add remaining tomato juice to this) Dip 3 tortillas in the sauce to soften. Arrange in a 8x8x2 baking dish, halving tortillas and overlapping. Spread half of the beans mixture over tortillas. Dip and arrange 3 more tortillas over bean layer. Top with cheese mixture. Dip and arrange reaming tortillas and bean mixture. Sprinkle with remaining cheddar.
  • Cover with foil and bake at 375 degrees F, for about 30 minutes until thoroughly heated. Let stand 5 to 10 minutes before serving.

Notes

Ratings & Reviews

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