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Mexican Lasagne a la Tammy




Source of Recipe


Me
Tammy’s Mexican “Lasagne”
2 sm-med onions
4 cloves garlic
2 Tablespoons chile powder
1 tablespoon smoked paprika
1 tablespoon cumin
20 grape tomatoes, quartered (optional)
1 small container Dona Marie’s Mole Negro
2 cans petite diced tomatoes (I used 1 chipotle, 1 plain)
3 cans black beans
Shredded cheese (I used pepper jack and cheddar)
Package tortillas
Sour cream or crema (optional)
Saute onions in olive oil until soft. Add minced garlic and sauté a minute or so. Add spices and cook for a minute. Add grape tomatoes, diced tomatoes, mole negro, and cook. Add water or tomato juice if it begins to dry out. Add drained and rinsed black beans. Cook. You can add sliced/chopped olives, corn, whatever. The idea is for this to be about the consistency of spaghetti sauce. I sometimes add additional unsweetened cocoa powder (there’s cocoa in the mole negro), and, if it’s not spicy enough, a few splashes of hot sauce.

Put a layer of tortillas on the bottom of a baking dish (I use a 13x9x2 pan). Top with some of the sauce. Add some shredded cheese. Lay in another layer of tortillas and repeat. Top finally with shredded cheese.
Bake at 350 until cheese is bubbly, 20 minutes or so.