1 tablespoon (15 mL) of vegetable oil
1 large onion, chopped
4 garlic cloves, sliced
2 tablespoons (30 mL) of brown sugar
1 tablespoon (15 mL) of chili powder
1 teaspoon (5 mL) of ground cumin
1 teaspoon (5 mL) of dried oregano
½ teaspoon (2 mL) of sea salt
A 19-ounce (540 mL) can of black beans, drained and rinsed
2 cups (500 mL) of frozen corn
2 cups (500 mL) of your favorite salsa
1 bag (12 ounces/340 g) of shredded taco-blend cheese or 12
ounces (340 g) shredded Cheddar cheese
10 small corn tortillas
Preheat your oven to 375°F (190°C).
Splash the oil into a large, heavy skillet over medium-high
heat. Toss in the onions and garlic and sauté until the onions soften, just 2 or
3 minutes. Add the brown sugar, chili powder, cumin, oregano and salt. Stir and
sizzle for a minute or two more. Stir in the beans, corn and salsa. Continue
cooking until heated through. Remove from the heat.
Spoon half the bean mixture evenly into your lasagna pan.
Sprinkle with one-third of the cheese. Cut 1 tortilla in quarters and fit firmly
into the corners. Cut another 2 in half and complete the ends and sides of the
layer. Overlap 2 whole tortillas in the middle. Press firmly into place. Make 1
more layer in the same manner, and sprinkle with the remaining cheese. Bake
until heated through and the cheese is lightly browned, 30 minutes or so. Cool
in the pan until the lasagna firms a bit, 10 minutes or so. Slice, scoop, serve
and share!
