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Mexican Lasagna

What you need: 

1 Can Red Kidney Beans
1 Can Pinto Beans
1 Can Black Beans (I find that the Progresso brand has the least junk in it)
1 12oz jar Hot Salsa
12oz of grated soy cheese (cheddar if possible)
1 bag organic corn chips (preferably Blue Corn), the more broken the better.
5-6 cloves garlic
4-5 medium onions
1 Bay leaf
1 teaspoon Coriander, ground - if you have fresh Cilantro use it!
1 teaspoon Cumin, ground
1 teaspoon Black Pepper, ground
1 dried Anjou Pepper
1 dried Chipolte (Smoked Jalapeno) Pepper
1 dried Habenero (Goat) Pepper
1 cup Ale (I used an India Pale Ale)
3-4 Tablespoons peanut or olive oil

What you do: 

Note: This is a little spicy, so lay off the dried hot peppers if you can't stand the heat.
Peel and smash the garlic, then chop. Chop the onions into smallish pieces. Warm the oil with low heat in a medium saucepan. Saute the garlic and onions over low heat in a medium saucepan. Cover until tender.
Meanwhile, open the cans of beans, dump them all in a colander and rinse all the goop off in the sink.
Add the beans, spices and ale to the sauted onions and garlic and mix well. Let the mixture simmer for about 10 minutes, stirring to prevent scorching, then smash it all up using your favorite utensil (potatoe masher, food processor, left foot, whatever) and set aside.
Get a deep cassarole dish and coat the bottom with a few spoonfulls of the Salsa.
Cover the bottom with a layer of corn chips, then a layer of beans (about 1 inch thick), then a coating of Salsa and finally a topping of the garated soy cheese. Repeat.
Place in the over at 350F and cook for 1 hour. Remove and let cool.

Preparation Time: 
30 min
Cooking Time: 
Recipe Category: 


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