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Mexican Lasagna

While we always give the most prominent places in our Food section to stories about local people and businesses, wire copy is an important supplement that helps us prepare a well-rounded section each week.

"The wire" is an electronic service that allows newspapers to share their stories with each other.

And the wire -- specifically, a story about potluck suppers by Joan Reminick of Newsday, which we reprinted on Jan. 14 -- provided one of the most delicious recipes I've discovered all year. Mexican Lasagna goes together in a flash, can be prepared ahead, reheats well and tastes zesty.


1 (15-ounce) can pinto, pink or black beans, drained and rinsed
1 (14-ounce) can diced crushed tomatoes
1/4 cup chopped cilantro
1 clove finely minced garlic
1 (4-ounce) can chopped green chiles
2 cups frozen corn kernels, thawed
2 scallions, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
8 corn tortillas
1 1/2 cups grated Monterey Jack cheese
Low-fat yogurt or sour cream, optional

Preheat oven to 400 degrees.

In a large mixing bowl, combine beans, tomatoes, cilantro, garlic, chiles, corn, scallions, cumin and oregano; mix thoroughly.

Oil a 2-quart baking dish and line with 4 tortillas, overlapping if necessary. Spread half of bean mixture in a layer over tortillas. Sprinkle with half of the cheese. Repeat with remaining tortillas, beans and cheese.

Bake 12 to 15 minutes, or until cheese is bubbly. Let stand 1 or 2 minutes, then cut into squares to serve. Top each serving with a dollop of yogurt or sour cream if desired. Makes 6 servings.

Joan Reminick of Newsday

Thursday, January 06, 2000



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