Recipe of the Month

Cinco De Mayo Lasagna


1 sm onion, chopped

1 C sliced fresh mushrooms

1/3 C water

2 14.5 oz. cans Mexican -style stewed tomatoes

2 15 oz. cans pinto beans, rinsed & drained

1 4 oz. can chopped green chilies

1 t chili powder or more to taste

8 corn tortillas

1 bunch green onions, finely chopped

Preheat oven to 350.  Place the onion and mushrooms in a medium saucepan with the water.  Cook, stirring occasionally, for 2 minutes.  Add the tomatoes, beans, chilies, and chili powder.  Mix well and cook for 3 minutes.  Place 4 of the tortillas over the bottom of a nonstick 9x12 inch baking dish or dish sprayed with non-stick baking spray.  Pour half of the bean mixture over the tortillas.  Layer the remaining tortillas over the bean mixture, then pour the remaining bean mixture over the tortillas.  Sprinkle the green onions over the top and bake for 30 minutes.  Optional:  sprinkle with cheese before bakinng or last few minutes to melt.