This is an absolute winner of a dish.
Cooking Time (Includes Preparation Time): 1 Hour
Add some chilli flakes if you like it a little spicier!
Feeds: 4 People
1 Teaspoon of Cumin
2 Teaspoons of Smoked Paprika
2 Garlic Cloves
1 Brown Onion
1 Bunch of Coriander
1 Tablespoon of Tomato Purée
500g of Sweetcorn
800g of Black Beans
2 Tins of Tomatoes
4 Soft Tortilla Wraps
1 Block of Goats Cheese
500g of Cheddar Cheese
1 Red Chilli
1 Red Bell Pepper
Preheat your oven to 180°C.
Start by dicing your onions. Add them to a lightly oiled pan and give them stir. As they begin to caramelise, add your paprika and cumin and stir. Next, chop and add the pepper, chilli and coriander and grate the garlic. Allow this to cook for around 10 minutes giving them a stir every so often.
Add the tinned tomatoes and fill up one tin with water and pour it into the pan. Add your tomato purée. Allow everything to simmer for 10 minutes.
Onto the bean mix. Into a bowl, add your beans, sweetcorn and half of your cheese. Mix together.
Take a lasagne dish and spoon in half of your bean mix so that it covers the base. Next, add a third of the salsa and spread it over the top of the bean mix. Place two tortilla wraps over the top, tearing off the edges as you go. Repeat this process.
Once you have reached the top of your dish, spread the remaining salsa on top of the tortilla wraps. Sprinkle the remaining cheddar over the top. Chop up your goat’s cheese into chunks and scatter over the lasagne. Place in the oven for 30 minutes.
Once it’s done, leave the lasagne to rest for about 15 minutes, covering it with foil to keep it warm. Next, tuck in and enjoy this delicious dish!