A different take on Lasagne using tortillas instead of pasta sheets and punchy Mexican
flavours with a touch of heat.
2 tbsp EV olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 tbsp Spice Fusion Mexican Spice
1 red capsicum, deseeded and diced
2 green chillies, finely chopped
½ tsp salt
2 tbsp coriander stalks, finely chopped
2 cans chopped tomatoes
400 ml water (swilled in empty cans)
1 tbsp tomato paste
800g black beans (2 cans), drained and rinsed
500g canned sweet corn kernels (2 cans), drained
250g grated cheese, divided
6 soft flour tortilla wraps
Works best in a round ovenproof dish, approx. 26cm diameter x 6cm deep.
Preheat oven to 180°C.
Heat the oil in a saucepan or frying pan and sauté the onion, garlic, capsicum, chilli and
Mexican Spice for about 15 minutes until softened.
Combine the beans, sweet corn and 200g of the cheese in a bowl.
Make two layers of sauce, two tortillas (slightly overlapping) and filling, then a layer of sauce
and two tortillas, ending with another layer of sauce.
Sprinkle with the remaining 50g of cheese.
Bake in the oven for 30 minutes, and set aside to rest for 10 minutes before serving.