Mexican Black Bean Lasagna Recipe
Ingredients
| Black beans-1 pound, picked over, rinsed, and soaked for 8 hours | ||
| Water | 5 Cup (16 tbs) (For Beans) | |
| Olive oil | 1 Tablespoon (For Beans) | |
| Spanish onion | 1 (For Beans) | |
| Garlic | 4 Clove (5gm) (For Beans) | |
| Scotch bonnet (or serrano or jalapeno)-1, finely chopped | ||
| Chili powder | 1 Teaspoon (For Beans) | |
| Cumin | 1 Teaspoon (For Beans) | |
| Coriander | 1 Teaspoon (For Beans) | |
| Kale | 1 pound, chopped (For Beans) | |
| Ears of corn | 3 (For Beans) | |
| Or | ||
| Corn kernels | 2 Cup (16 tbs), frozen (For Beans) | |
| Cilantro- ¾ cup, chopped | ||
| Salt | 1 To taste (For Beans) | |
| Pepper | 1 To taste (For Beans) | |
| Garlic bulb | 1 (For sauce) | |
| Olive oil | 1 Tablespoon (For sauce) | |
| Water | 2 Tablespoon (For sauce) | |
| Spanish onion | 1 (For sauce) | |
| Garlic | 3 Clove (5gm), peeled, finely chopped (For sauce) | |
| Whole tomatoes- 1 (28-ounce can), roughly chopped | ||
| Roasted pumpkinseeds (available in many supermarkets and ethnic markets)- 1/2 cup | ||
| Basil | 1/3 Cup (16 tbs), snipped (For sauce) | |
| OR | ||
| Dried basil | 2 Teaspoon (For sauce) | |
| Salt | 1 To taste (For sauce) | |
| Pepper | 1 To taste (For sauce) | |
| Corn tortillas | 8 (For sauce) | |
| Monterey Jack | 6 Ounce, grated (For sauce) | |
Directions
GETTING READY
1) Pre-heat the oven setting the temperature to 375°F.
MAKING
2) Take a large sized pot and place beans in it adding water before boiling them.
3) Lower heat and simmer it for an hour until soft.
4) Take the bulb of garlic and cut ¼ portion of it from the non-stem end and throw it away.
5) Take a bowl and place the remaining part of garlic in it and drizzle it with olive oil and water.
6) Cover it with a plastic wrapper.
7) Microwave the garlic on HIGH for 15 minutes.
8) Remove it and cool before squeezing out the pulp from it.
9) Place Dutch oven on high heat and add a tablespoon of olive oil to it.
10) Add onion and sauté until it is tender.
11) Add the chopped garlic and sauté until the fragrance is released.
12) Add the tomatoes and allow to boil before decreasing heat and simmering for 15 minutes with frequent stirring.
13) Add the remaining garlic and pumpkin seeds and simmer for 5 minutes.
14) Take a food processor bowl and puree the mixture before adding fresh basil, salt and pepper.
15) Heat olive oil over low flame in Dutch oven once again and sauté onion until soft and then add the garlic stirring until it becomes fragrant.
16) Add the Scotch bonnet or jalapeno or Serrano along with cumin, coriander and chili powder.
17) Saute it for 2 minutes stirring frequently.
18) Add the kale and steam it for 10 minutes until it is softened.
19) Add the cilantro and corn and sauté them for 1 minute.
20) Add the mixture to the drained beans and season with salt and pepper .
21) Take a round casserole of dimensions 10 X 14-inch and put 2 tortillas at the bottom.
22) Top the layer with a quarter of the bean mixture then a quarter of the sauce and a quarter of Monterey jack.
23) Continue to layer it likewise for three more times and finally top it with cheese.
24) Place lid on casserole and bake for 20 minutes until it is heated through and through.
SERVING
25) Serve as required.
1) Pre-heat the oven setting the temperature to 375°F.
MAKING
2) Take a large sized pot and place beans in it adding water before boiling them.
3) Lower heat and simmer it for an hour until soft.
4) Take the bulb of garlic and cut ¼ portion of it from the non-stem end and throw it away.
5) Take a bowl and place the remaining part of garlic in it and drizzle it with olive oil and water.
6) Cover it with a plastic wrapper.
7) Microwave the garlic on HIGH for 15 minutes.
8) Remove it and cool before squeezing out the pulp from it.
9) Place Dutch oven on high heat and add a tablespoon of olive oil to it.
10) Add onion and sauté until it is tender.
11) Add the chopped garlic and sauté until the fragrance is released.
12) Add the tomatoes and allow to boil before decreasing heat and simmering for 15 minutes with frequent stirring.
13) Add the remaining garlic and pumpkin seeds and simmer for 5 minutes.
14) Take a food processor bowl and puree the mixture before adding fresh basil, salt and pepper.
15) Heat olive oil over low flame in Dutch oven once again and sauté onion until soft and then add the garlic stirring until it becomes fragrant.
16) Add the Scotch bonnet or jalapeno or Serrano along with cumin, coriander and chili powder.
17) Saute it for 2 minutes stirring frequently.
18) Add the kale and steam it for 10 minutes until it is softened.
19) Add the cilantro and corn and sauté them for 1 minute.
20) Add the mixture to the drained beans and season with salt and pepper .
21) Take a round casserole of dimensions 10 X 14-inch and put 2 tortillas at the bottom.
22) Top the layer with a quarter of the bean mixture then a quarter of the sauce and a quarter of Monterey jack.
23) Continue to layer it likewise for three more times and finally top it with cheese.
24) Place lid on casserole and bake for 20 minutes until it is heated through and through.
SERVING
25) Serve as required.
Chef
