- Oil 1 tbsp
- Chopped onion 1 cup
- Minced garlic 1 tsp
- Ground cumin 1 tsp
- Chilli powder 1 ½ tsp
- Chopped tomatoes 1 cup
- Tomato paste 1/4 cup
- Kidney beans 1 can (rinsed and drained)
- Sweet corn kernals 1 can (drained)
- Flour tortillas 4 medium-sized (6-inch) or boiled lasagna sheet
- Shredded cheddar cheese 1 cups
- corender chopped
- Salt and pepper, to taste
How It’s Made:
Heat the oil in a large skillet over medium heat. Add the onion, minced garlic, cumin and chili powder and cook until the onion is softened, about 3 minutes.
Stir in the tomatoes with the 1/3 cup of water and the tomato paste.
Add the corn, beans and cook it 8 minutes. Season with salt and pepper.
Place tortilla or lasagna sheet in a pan. Spread one fourth of the bean mixture evenly over the tortilla, then sprinkle 1/2 cup of the shredded cheese evenly over the top.
Repeat with 3 more layers, ending with the last quarter of the bean mixture and then the last 1/2 cup of shredded cheese.
Bake the tortilla or lasagna sheet at 180 degree C until it is hot throughout and the top is lightly browned, about 15 to 20 minutes.garnish with coriander chopped and Serve hot…