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Full Online Book HomeLearning KitchenVegetarian - Risag's Quick Tex-mex Lasagna
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Vegetarian - Risag's Quick Tex-mex Lasagna Post by :karrine Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2826

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

Vegetarian - 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

Lasagna:
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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