Mexican Lasagne (from Nigella Kitchen)
(12 WW ProPoints per serving)
For the sauce
1 tbsp garlic oil
1 onion, chopped
1 pepper, chopped
2 chillies, chopped
1/2 tsp salt
2 tbsp coriander stalks, finely chopped
2 x 400g cans chopped tomatoes, plus 400ml water swilled from the empty cans
1 tbsp tomato ketchup
For the filling
2 x 400g cans black beans, drained and rinsed
2 x 250g cans sweetcorn
250g cheddar, grated
1 packet soft tortillas
Preheat the oven to 200C.
To make the sauce, heat the oil in a pan and fry the onions, pepper and chilli. Add the salt and cook gently for 15 mins and, once soft, add the chopped coriander stalks.
Add the chopped tomatoes, then swill the cans out with water and add this too. Spoon in the ketchup and let things come to simmer, leaving the sauce to cook whilst you prepare the filling - about 10 mins.
To make the filling, mix the drained beans and sweetcorn in a bowl. Add most of the cheese, reserving some to sprinkle on top, and mix.
Assemble the lasagne by spooning over about a third of the sauce into the bottom of your ovenproof dish, then layer on 2 tortillas so that they cover the sauce, overlapping slightly.
Add a third of the beans and cheese mixture, covering the tortillas, and then quarter of the remaining sauce and another 2 tortillas.
Repeat with another third of the beans and cheese, some more sauce before layering on another 2 tortillas.
Finally add a last layer of beans and cheese, nearly all of the remaining salsa and cover with the last two tortillas. Spread the last bit of salsa over the tortillas and sprinkle with the remaining cheese.
Bake in the oven for 30 mins and let it rest for 10 mins before serving. Serve with guacamole and sour cream.