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Full Online Book HomeLearning KitchenSouthwestern - Risag's Quick Tex-mex Lasagna
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Southwestern - Risag's Quick Tex-mex Lasagna Post by :nbiz4me Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1908

Click below to download : Southwestern - Risag's Quick Tex-mex Lasagna (Format : PDF)

Southwestern - Risag's Quick Tex-mex Lasagna

Seasoned Pinto Beans:
1 (15 oz.) can pinto beans -- rinsed and drained
1 large jalapeno pepper -- minced
1/2 envelope taco seasoning mix
1/2 tsp. salt
1/2 tsp. ground cumin
1 tsp. ground chipotle powder -- or more
1 (14.5 oz.) can diced tomatoes

8 oz. reduced fat sour cream
1 cup Mexican cheese blend -- shredded
1 recipe Seasoned Pinto Beans
3 (6" ) corn tortillas -- cut to fit dish
1 (8 oz.) jar your favorite salsa
1 cup Monterey jack cheese -- shredded
1 tbsp. fresh cilantro -- chopped

Preheat oven to 350° F.

To make seasoned pinto beans: Mix all ingredients in a large bowl. Set aside.

To make lasagna: Stir reduced fat sour cream and cheese mix together. Set aside.

Spread half the pinto beans on the bottom of a lightly greased 13x9" pan. Layer with all the tortillas (cut them in pieces to fit if needed), sour cream mixture and remaining beans.

Cover and bake for 40 minutes at 350°F.

Top with salsa and the Monterey Jack Cheese and bake, uncovered, for another 5 minutes until cheese melts. Sprinkle with cilantro, and serve.

Makes 4 servings.
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2 tbsp. oil 1 large onion -- chopped 1 large green bell pepper -- chopped 3 cloves garlic -- minced 1 jalapeno pepper -- chopped 1 tsp. cumin seed 1 tsp. hot chile powder 1 tsp. crushed red pepper flakes -- optional 1/2 cup cilantro -- chopped 2 cups tomatoes -- canned, chopped 2 cups black beans -- rinsed and drained 2 cups pinto beans -- rinsed and drained 2 cups corn -- canned, drained 1/2 cup black olives -- drained and sliced 1/2 cup water -- if needed In a large skillet, saute onions and green pepper in oil

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Southwestern - Beans -  Mexican Black Beans
1 tablespoon olive oil 4 garlic cloves, finely chopped 1 large jalapeño chili, seeded, chopped 1/2 teaspoon (generous) ground cumin 2 (15-ounce) cans black beans, rinsed, drained 1 (14 1/2-ounce) can low-salt chicken broth Fresh lime juice Chopped fresh cilantro Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.