Tortilla Lasagne

Mum made this for dinner a few weeks ago so I tried to recreate it to feed the Boy and my Producerpants buddy, because we were all fast at work writing short stories on my typewriter about a man named Gordon Crevats. Not for any particular reason, just that we like the clicky-clacky sound of the typewriter. There's also a play being written on the typewriter, every time someone comes over they have to add a line. 

This is Producerpants. We're producing the next pantomime together, and she is delightfully talented and hilarious. We're also a detective team. And we make a lot of bad puns brilliant puns.

I didn't like this version as much as Mum's, she cooked beef in tortilla sauce (if I knew exactly what it was, I would have used it :P) and layered that with vegetables. This was more improvised, and if I make it again (if? when) I'll try beef or vegetarian mince. Then hopefully it won't fall apart quite so much :P

TORTILLA LASAGNE

Serves 6

Total time commitment: 30 minutes

6 tortillas

400g Pinto beans

120g corn kernels

6 button mushrooms, sliced

1 cup diced capsicum (I used red, green and yellow)

1/2 brown onion, diced

1 tsp minced garlic

Chilli flakes

Olive oil

100g salsa

Jalapenos to taste

Cheese to taste

1. Preheat oven to 180C. Cook onion and garlic in a little olive oil. When onion is translucent, add mushroom, capsicum and chilli flakes and cook until tender. 

2. Drain beans and corn (I presume you got these in a can) and combine in a large bowl with onion, mushroom, capsicum and salsa. Add jalapenos if you want!

3. Layer two tortillas in a baking dish to make the base of the lasagne. Top with half of the mixture, and repeat so you have three layers of tortilla and two of mixture. Top with cheese and pop in the oven for ten minutes or so. Voila!