Black beans and corn lasagna

INGREDIENTS

• 1 cooking spray
• 5 flour tortillas
• 1½ cup whole kernel corn
• 15 oz black beans
• 14½ oz diced tomatoes
• 15 oz tomato sauce
• 1½ tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp granulated sugar
• 1 egg
• 16 oz sour cream
• 2 cups monterrey jack shredded cheese
• 1 bunch scallions
• 2¼ oz black olives

TOOLS

• 1 knife
• 1 wooden spoon
• 1 colander
• 1 baking dish
• 1 oven
• 2 bowls
• 1 aluminum foil
• 8 plate
• 1 whisk

Chop scallions.

Pit black olives.

Chop olives and cut flour tortillas into 3 lengthwise strips.

Rinse corn and black beans in a colander, then drain them.

Spray a baking dish with cooking spray.

Combine diced tomatoes, tomato sauce, chili powder, ground cumin, garlic powder, and granulated sugar in a bowl with a wooden spoon to get a tomato mixture.

Transfer half the tomato mixture to the baking dish and lay a third of the flour tortillas to it.

Crack an egg in a bowl and whisk. Add sour cream and 1 cup of monterrey jack cheese to the bowl. Whisk to get a sour cream mixture.

Transfer half of the sour cream mixture to the baking dish and spread it out with a wooden spoon.

Transfer half of the black beans and corn to the baking dish, then lay a third of the flour tortillas to it. Next, spread the rest of the sour cream mixture to it, then top with the rest of the black beans, corn, and the remaining tortilla slices. Finally, add half of the tomato mixture and cover the dish with aluminum foil.

Preheat the oven to 400°F for 12-15 minutes.

Put the baking dish in the oven and bake for 30 minutes. Take the dish out of the oven and remove the aluminium foil. Scatter scallions and olives to it. Put it back in the oven and bake for 5 minutes. Remove the baking dish from the oven and sprinkle with 1 cup of monterrey jack cheese. Bake for 3 minutes, then turn off the heat and let it rest for 10 minutes.

Cut the lasagna into 8 squares.

Divide black beans and corn lasagna slices into plates.

It’s ready to be served !