Bean and Cheese Lasagna
Directions
- 1Roast tomatillos, onions, garlic, and peppers.
- 2Blend roasted vegetables with cilantro, lime juice, salt, pepper, and cumin to make tomatillo salsa.
- 3Sauté diced onions in a pan.
- 4Add chili powder and cumin to the onions.
- 5Stir in pinto beans and chicken stock.
- 6Mash the beans to create refried beans.
- 7Layer tortillas, Oaxaca cheese, refried beans, cheddar cheese, and cotija cheese in a casserole dish, repeating the layers four times.
- 8Bake the casserole until the cheese is melted and bubbly.
- 9Add more cheese on top and bake again until it looks golden brown.
Ingredients
- 8 large flour tortillas
- 4 cups pinto beans
- 1 diced onion
- 3 minced cloves garlic
- 2 tbsp chili powder
- 1 tbsp cumin
- 0.5 cup chicken stock
- 2 cups Oaxaca cheese
- 1 cup medium cheddar cheese
- 1 cup cotija cheese
- 6 tomatillos
- 2 sliced jalapenos
- 2 sliced yellow chilis
- 0.5 cup cilantro
- 0 salt
- 0 pepper
Equipment
blendercaserolle dishfrying pan
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