Mexican Lasagna

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Text Box: 500 ml (2 Cups) Onion ¾ Chopped 1 Green Pepper ¾ Chopped 1 Can (14 fl. oz.) Diced Tomatoes 500 ml (2 Cups) El Molino Salsa Picante 4 Cloves Garlic ¾ Crushed 10 ml (2 teaspoons) Ground Cumin Salt & Pepper to desired taste 1 Can (28 fl. oz.) Black Beans 8 Flour or Corn Tortillas (thick) 500 ml (2 cups) Mozzarella – Shredded Sliced Black Olives Heat onions in a large skillet. Add green pepper, tomatoes, salsa, garlic and cumin. Simmer for 20 minutes. Stir in beans. Add salt & pepper to desired taste. Preheat oven to 350 °F. Layer the following in a lightly greased 9” x 9” x 3” pan: 1/3 bean mixture, half the tortillas (cut into 3” wide strips or halves), half the cheese, 1/3 bean mixture, remaining tortillas, remaining bean mixture. Top with remaining cheese and sliced black olives. Bake uncovered for 30 minutes or until cheese starts to brown. Makes four generous servings. Text Box: Mexican Lasagna