Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Corn Tortilla Lasagna. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Corn Tortilla Lasagna Recipe.
You can have Corn Tortilla Lasagna using 24 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Corn Tortilla Lasagna
- Prepare of Sauce:-.
- Make ready 2 can of chopped tomato.
- It’s 1 tablespoon of oil.
- Prepare 2 of onion chopped.
- Make ready 1 clove of garlic.
- You need 1 cup of Capsicum.
- Take 1 cup of fresh coriander finely chopped.
- Take 1 tablespoon of cumin.
- It’s 1 tablespoon of oregano.
- You need 1 tablespoon of chilli flakes.
- You need 1 teaspoon of salt.
- Prepare 2 teaspoon of coriander powder.
- Make ready 1 teaspoon of Black pepper.
- Prepare of Filling:- 1 tablespoon oil.
- Make ready 1 tablespoon of garlic paste.
- Prepare 1 of onion finely chopped.
- Prepare 1 of large red capsicum finely chopped.
- Take 2 of courgettes cubed.
- Prepare 1 of large aubergine cubed.
- You need 2 cans of black beans, drained and rinsed.
- You need 2 cups of corn.
- Take 8 of flour tortillas.
- Prepare 200 g of grated melting cheese.
- You need 1 cup of fresh coriander coriander.
Corn Tortilla Lasagna instructions
- Preheat oven to 180C/350F.
Place Enchilada Sauce ingredients in a blender and whizz until onion is whizzed in and no longer visible..
- Heat oil in a large non stick pan. Add garlic and onion and cook for 1 minute. Add capsicum and cook for 1 minute. Now add courgette and aubergine and cook for further 4 minutes until charred. Add black beans and corn and mix well. Remove from heat..
- Of a casserole dish. Place 1 tortilla in the middle
Top with half the Filling. Drizzle over 1 cup Sauce and 3/4 cup grated cheese.
Repeat with another layer so you have 2 layers of filling. Then for the last layer, top with tortillas then cover 2 cups of Enchilada Sauce and scatter over remaining cheese..
- Garnish with jalapeño and tomatoes and bake for 25 minutes or until cheese is bubbling and golden. Let it stand for 5 minutes, then garnish with fresh coriander and serve..
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