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How to make Vegetarian mexican lasagne

Yield = 4
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red capsicum, chopped
  • 1 zucchini, chopped
  • 2 cloves garlic, crushed
  • 500g jar pasta sauce
  • 35g sachet taco seasoning
  • 420g can kidney beans, drained and rinsed
  • 310g can corn kernels, drained
  • 5 tortillas
  • 3/4 cup tasty cheese, grated
  • Salad, to serve

Method

  • Step 1 Preheat oven to hot, 200C.
  • Step 2 Heat 1 tablespoon oil in a large frying pan on high. Sauté onion, red capsicum, zucchini and crushed garlic for 4-5 minutes, until tender.
  • Step 3 Stir in pasta sauce and taco seasoning. Bring to boil on high. Reduce heat to low and simmer for 8-10 minutes until thickened slightly.
  • Step 4 Stir in kidney beans and a corn kernels. Simmer for 4-5 minutes.
  • Step 5 Lightly grease a round 20-22cm casserole dish. Place a tortilla as base on prepared dish (should be the same size as the tortilla). Spoon one-fifth of the bean mixture over. Cover with a second tortilla. Repeat 3 more times, finishing with a tortilla.
  • Step 6 Sprinkle tasty cheese over. Bake for 15-20 minutes until golden and cheese has melted. Cut into wedges. Serve with salad.