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Mexican Lasagna

Sometimes I think my black bean addiction is getting a bit out of hand. In any given week, a typical menu involves at least two and often three main dishes that center around black beans. Burritos, patties, burgers, pizza, soup. The list goes on and now the list grows one longer with this totally aw...
  • Ashley Funk

    Mexican Lasagne (made with corn and black beans)... worth a try

  • Diane Knight

    Mexican Lasagna. Dinner tonight

  • Sophie Schmalhofer

    Mexican Lasagna - I'm normally a Mexican food snob, but this looks tasty, and easy.

  • Ana Couch

    Mexican Lasagna | Annies Eats

  • Anna Allred

    Delicious Mexican Lasagna recipe courtesy of @sofia_vegan_beagleINGREDIENTS- ·1 can black beans, drained and rinsed ·1½ cups fresh or frozen corn kernels·4-5 green onions, chopped·1 tsp. dried oregano·1 tsp. garlic powder·¾ tsp. salt·½ tsp. cumin·1 can crushed tomatoes (fire roasted if you can find them)·9-12 no-boil lasagna noodles·1 cup shredded vegan cheese·Hot sauceDIRECTIONS:Preheat the oven to 180˚C. Have a 9 x 9-inch baking dish ready. In a large bowl, combine the black beans, corn, green onions, cilantro, oregano, garlic powder, cumin, and salt. Spread a thin layer of tomatoes over the bottom of the baking dish (approximately one fifth of the total amount). Layer with a 3-4 lasagna noodles, breaking them as needed to fit the pan. On top of the layer of noodles, spread about one third of the bean mixture. Layer evenly with about one quarter of the remaining tomatoes and drizzle lightly with hot sauce. Sprinkle with one quarter of the cheese.Repeat the layering process two times more (noodles, beans, tomatoes, cheese, noodles, beans, tomatoes, cheese). The last layer will be noodles, tomatoes, and cheese. Cover the pan tightly with aluminum foil. Bake 35-45 minutes, or until noodles are tender and cooked through. Remove the foil from the top and bake 5 minutes more, until the cheese is melted. Remove from the oven and let stand at least 10 minutes before slicing and serving.

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