Mexican Lasagna

• 2 lb cooked red lentils/or red beans
• 3 – 10 oz cans of enchilada sauce
• 24 corn tortillas (I bought a bunch of these for the immediate postpartum period but didn’t really use them, so I have a couple of large packages still in the freezer)
• 4 c. shredded cheese

Dip the tortillas in sauce, and place on the bottom of a greased pan until covered.  Layer with beans, then cheese, then cheese, then tortillas.  Pour the remaining enchilada sauce over the top, and sprinkle the top with cheese.  Bake at 350 degrees for 25 – 30 minutes.

I haven’t yet made this recipe, but I’ve looked up an enchilada sauce recipe (since I don’t tend to buy prepared things like that).  Here’s the recipe I chose:

Enchilada Sauce

• 1 T. oil
• 3 cloves of garlic, minced
• 1 t. minced onion
• 1/2 t. oregano
• 2 1/2 t. chili powder
• 1/2 t. basil
• 1/8 t. pepper
• 1/8 t. salt
• 1/4 t. cumin
• 1 t. parsley
• 1/4 c. salsa (I have some that I canned from my green tomatoes)
• 1 1/2 c. water

Saute the onion and garlic in oil.  Add the remaining ingredients to the pot, bring to a boil.  Reduce to low, and simmer for 15 – 20 minutes. 

Avivah