Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, corn tortilla lasagna. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Corn Tortilla Lasagna is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Corn Tortilla Lasagna is something that I have loved my entire life.
To began start with a corn tortilla and dip the entire tortilla into the enchilada sauce one at a time. Place the shell onto bottom of baking pan and continue this until bottom of pan is covered.. Layered corn, chicken and tortillas make a Hispanic version of lasagna. Easy Mexican lasagna with delicious layers of crispy tortillas, seasoned hamburger, beans, corn and melted cheese.
To get started with this recipe, we must prepare a few components. You can have corn tortilla lasagna using 24 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Corn Tortilla Lasagna:
- Make ready Sauce:-
- Take 2 can chopped tomato
- Prepare 1 tablespoon oil
- Take 2 onion chopped
- Make ready 1 clove garlic
- Prepare 1 cup Capsicum
- Get 1 cup fresh coriander finely chopped
- Take 1 tablespoon cumin
- Get 1 tablespoon oregano
- Take 1 tablespoon chilli flakes
- Prepare 1 teaspoon salt
- Get 2 teaspoon coriander powder
- Take 1 teaspoon Black pepper
- Get Filling:- 1 tablespoon oil
- Make ready 1 tablespoon garlic paste
- Prepare 1 onion finely chopped
- Take 1 large red capsicum finely chopped
- Prepare 2 courgettes cubed
- Prepare 1 large aubergine cubed
- Make ready 2 cans black beans, drained and rinsed
- Make ready 2 cups corn
- Take 8 flour tortillas
- Get 200 g grated melting cheese
- Take 1 cup fresh coriander coriander
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Instructions to make Corn Tortilla Lasagna:
- 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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