This is one of my favorite recipes. It is from one of my cookbooks, called "The Stocked Kitchen." This book was a random wedding gift from one of Michael's parents' neighbors (random as in we didn't register for it), and it has been great! The thing that's awesome about this book is that it teaches you how to stock your pantry so that you always have certain items on hand that work for a number of recipes, thus preventing the running-out-to-the-store-to-get-2-things frenzy. (Especially useful in the dead of winter when you really don't feel like going out to the store!) This is also a good vegetarian option but still has protein thanks to the kidneys (I made it for my friends when they came to visit 2 weekends ago, one of them being vegetarian). I usually leave out the mushrooms, but it's your call! If you think of another yummy ingredient, feel free to share!
Kidney Bean Tortilla Lasagna
Serves 8. Approx. total time: 1 hr.
2 15-oz. cans Tomato sauce
2 tbsp. chili powder
1 tsp. salt
2 tbsp. dried minced onions
1 tsp. garlic powder
1 tsp. cumin
2 15-oz. cans Kidney beans, drained
1 4-oz. can black olives
1 4-oz. can mushrooms
1 15-oz. can corn, drained
6 flour tortillas (8" or fajita size)
2 c. cheddar cheese, grated
1. Preheat oven to 350F. Spray a 9x13 baking dish with non-stick spray.
2. In a mixing bowl, stir together tomato sauce, chili powder, salt, dried minced onions, garlic powder, and cumin. Add beans, olives, mushrooms, and corn. Pour 1 cup of the mixture on the bottom of the dish.
3. Lay 2 tortillas over the mixture. Spread 1/3 of the bean mixture over tortillas and 1/3 of cheese. Repeat this step twice.
4. Cover with aluminum foil and bake for 25 minutes. Remove cover and bake for 15 more minutes or until cheese becomes golden brown.