Mexican Lasagna

Onion
2 cans Rotel Tomatoes, undrained
2 cans black beans
2 cans pinto beans
5 tsp cumin
Corn
Cilantro
Tortillas

In a large pan add onion and sauté with a little water. Add cumin, tomatoes, beans and corn and cook until heated. Simmer. Place 2 tortillas on bottom of 9x13, layer bean mixture. Repeat 2 more times. Cook for 20 to 25 minutes @ 400 degrees.
 
 
Comments