TexMex Lasagna
2 large flour tortillas, cut in half
1 cup salsa
1 can black beans, rinsed
1/2 each: red and green bell pepper, diced
1/2 cup sliced scallions, divided
1/3 cup diced red onion
2 cloves fresh minced garlic
1 seeded, diced jalapeno pepper
EVOO
2 cups shredded Cheddar Jack cheese
1/2 cup sour cream
2 cups cooked chicken breast, diced
1 bunch fresh cilantro
Preheat oven to 375 degrees.
Saute bell peppers, half of scallions, onions, garlic & jalapeno in about 1 tbsp EVOO (extra virgin olive oil).
Spread about 1/3 cup of salsa on bottom of 9×13″ baking pan.
Layer one halved tortilla. Cut the other half again and position in pan to cover bottom.
Spread bell pepper mixture on top. Spoon sour cream on top and spread evenly.
Sprinkle 1/3 of cheese on top of the bell pepper mixture.
Mix chicken, black beans, salsa, cilantro (to taste) in a large bowl. Mix well.
Spread in baking dish. Sprinkle 1/3 cheese on top. Layer with tortillas again.
Sprinkle remaining cheese on top.
Sprinkle with fresh cilantro and scallions.
Bake for 30 minutes.
Serve with fresh cilantro, scallions and sour cream.
Serves 6-8.
And is equally (if not more) delicious the next day!
