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
