Mexican Lasagna

1. 1

   In a large skillet, heat oil until glistening.

2. 2

   Add the onions, chili powder, and garlic salt, stirring.

3. 3

   Allow the onions to saute until tender, about 5 minutes on medium-high heat.

4. 4

   In a mixing bowl, combine 1 cup of shredded cheese with the drained and rinsed black beans and corn; set aside.

5. 5

   In a square baking dish, spray the bottom with olive oil cooking spray and lay down 2 tortillas so that they overlap.

6. 6

   Two diagonal corners will not be covered; this is fine.

7. 7

   Spread 1/2 cup salsa over the shells.

8. 8

   Spread half of the black bean, corn, and cheese mixture onto the shells.

9. 9

   Top the layer with half of the sauteed onions.

10. 10

    Repeat the previous layers, laying the tortillas overlapping on the opposite corners (so that all 4 corners are now covered with tortilla) and add salsa, black bean/corn, and onions.

11. 11

    Top the last layer of onions with 2 more overlapping tortillas, the last 1/2 cup of salsa, and the remaining cheese.

12. 12

    Bake for 20 minutes at 400F and allow to cool a few minutes before serving.

13. 13

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.