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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400 F; Spray a 13-by-9-inch baking pan with cooking oil spray; Set aside. | 2. Stack the tortillas on a cutting board, and slice through them lengthwise into 3 strips each (The strips will not be uniform because of their circular shape; This is OK) Set aside. | 3. Pour the corn and black beans into a colander, and rinse with warm tap water to begin defrosting the corn and rinse the beans; Set aside to drain. | 4. In a small bowl, stir together the tomatoes with their juice, the tomato sauce, chili powder, cumin, garlic powder and sugar; Spoon about half of the sauce into the bottom of the dish; Cover the sauce with 5 of the tortilla strips (it's fine if they overlap somewhat). | 5. Break the egg into a medium-size mixing bowl, and beat with a whisk or fork until foamy; Add the sour cream and 1 cup of the cheese; Stir to mix well; Spoon half of the sour cream mixture evenly over the tortilla layer and spread it out with the back of a spoon; Scatter half of the corn and black beans over the sour cream mixture. | 6. Place 5 more tortilla strips evenly over the corn and black bean layer; Top with the remaining sour cream mixture, and the remaining black beans and corn; Place the remaining tortilla strips over the dish; Pour the remaining tomato sauce mixture over the tortillas, and spread it evenly with the back of a spoon to moisten all of the tortilla strips. | 7. Cover the dish with foil, and bake for 30 minutes, or until hot and bubbly. | 8. While the dish bakes, rinse and trim the green onions; Slice the green onions thinly, using all of the whites and enough of the tender green tops to make 1/2 cup; Set aside. | 9. If using the black olives, drain them well, and set aside. | 10. After baking lasagna, scatter the green onions and olives, if using, evenly over the dish; Return the dish to the oven, uncovered, for 5 more minutes. | 11. Remove the dish from the oven, and scatter the remaining cup of Mexican cheese evenly over the dish. | 12. Return the dish, uncovered, to the oven, and bake until the cheese melts, about 3 minutes. | 13. Remove the lasagna from the oven, and let it stand 10 minutes; Slice into squares and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking spray				-	-	-	-
flour tortilla	5			-	-	-	-
corn kernel	1 1/2	cups		277.065	54.715	7.6563	3.0033
black bean	1	can		991.8141	181.3769	62.8246	4.1301
tomato green chilies	1	can	diced mild	-	-	-	-
tomato sauce	1	can		-	-	-	-
chili powder	1 1/2	1/2		11.421	2.0129	0.5451	0.5783
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
cream	16	ounces	sour	898.1119	21.0013	11.0676	87.77
mexican cheese	2	cups	shredded divided blend	984.72	12.2232	56.6016	79.1472
green onion	1	bunch	chopped	-	-	-	-
black olive	1	can	sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.