Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, corn tortilla lasagna. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Corn Tortilla Lasagna is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Corn Tortilla Lasagna is something that I’ve loved my whole 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 have to first prepare a few components. You can have corn tortilla lasagna using 24 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Corn Tortilla Lasagna:
- Make ready Sauce:-
- Get 2 can chopped tomato
- Prepare 1 tablespoon oil
- Prepare 2 onion chopped
- Prepare 1 clove garlic
- Get 1 cup Capsicum
- Take 1 cup fresh coriander finely chopped
- Get 1 tablespoon cumin
- Get 1 tablespoon oregano
- Make ready 1 tablespoon chilli flakes
- Get 1 teaspoon salt
- Prepare 2 teaspoon coriander powder
- Take 1 teaspoon Black pepper
- Prepare Filling:- 1 tablespoon oil
- Get 1 tablespoon garlic paste
- Get 1 onion finely chopped
- Make ready 1 large red capsicum finely chopped
- Get 2 courgettes cubed
- Get 1 large aubergine cubed
- Make ready 2 cans black beans, drained and rinsed
- Make ready 2 cups corn
- Prepare 8 flour tortillas
- Make ready 200 g grated melting cheese
- Make ready 1 cup fresh coriander coriander
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Steps 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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