A fantastic alternative to lasagna – great for potlucks!
- 1 Tbsp oil
- 1 tsp cumin seed
- 1 onion, chopped
- 3-4 garlic cloves, minced
- 1-2 Tbsp minced hot pepper (any kind)
- 1 zucchini, chopped
- 1-2 yellow squash, chopped
- 1-2 cups shredded cabbage
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp chili powder
- 1 tsp oregano
- 1 tsp salt
- 1/2 c minced sundried tomatoes
- 1 c corn (frozen is fine)
- 8 oz tomato sauce
- 6 oz tomato paste
- 1/2 c chopped cilantro
- 16 oz refried beans
- 15 oz kidney beans
- 30 oz black beans
- 1 pkg large, soft tortillas
- shredded cheese (optional)
All vegetables and spices are optional – use what you like!
Heat oil. Add cumin seeds and darken slightly. When dark, add onion. When soft, add garlic, pepper, and squashes. Mix well, then add cabbage. When softened, add spices and mix well. Stir in sundried tomatoes and corn. Add tomato sauce, tomato paste, and cilantro and mix thoroughly. Mix in refried beans. Rinse, drain and add kidney beans and black beans. Make sure entire mixture is thoroughly combined. Spray a lasagne pan with oil. Lay tortillas across bottom. Spread bean mix, then cheese (if desired). Repeat layers. Cover loosely with foil and bake at 350 for 30 minutes. Remove and let rest for 15 minutes before cutting. Enjoy!
CAROL WING 