for the sauce:
- 1 x 15ml tablespoon garlic oil
- 1 onion, peeled and chopped
- 1 red pepper, de-seeded and chopped
- 2 green bird’s-eye chillies, chopped with seeds
- 1 teaspoon sea salt flakes or 1⁄2 teaspoon pouring salt
- 2 x 15ml tablespoons coriander stalks, finely chopped
- 2 x 400g cans chopped tomatoes, plus 400ml water swilled from empty
- 1 x 15ml tablespoon tomato ketchup
for the filling:
- 2 x 400g cans black beans, drained and rinsed
- 2 x 250g cans (225g drained weight each) sweetcorn
- 250g mature goat’s Cheddar, grated, or cheese of your choice
- 1 packet (8) soft tortillas
- 1 x round ovenproof dish, approx. 26cm diameter x 6cm deep
- Preheat the oven to 200°C/gas mark 6, slipping in a baking tray at
the same time.
- To make the sauce, heat the oil in a pan on the stove and fry the
onion, pepper and chilli. add the salt and cook gently for 15
minutes and, once soft, add the chopped coriander stalks.
- Add the canned tomatoes, then swill the cans out with water and add
this too. Spoon in the ketchup and let things come to a simmer,
leaving the sauce (or salsa, in keeping with the Mexican mojo) to
cook while you get on with preparing the filling – about 10 minutes.
- To make the filling, mix the drained beans and sweetcorn in a bowl.
Add most of the grated cheese, reserving some to sprinkle on the top
at the end, and mix together.
- Start to assemble the lasagne by spooning about a third of the salsa
into the bottom of your ovenproof dish and smearing it about, then
layer on 2 tortillas so that they cover the sauce overlapping
slightly, like a Venn diagram.
- Add a third of the beans and cheese mixture, covering the tortillas,
and then about a quarter of the remaining salsa and another 2
- Repeat with another third of beans and cheese, and some more salsa
before layering on another 2 tortillas.
- Finally, add the last layer of beans and cheese, nearly all of the
remaining salsa and cover with the last 2 tortillas. Spread the very
last bit of salsa over the tortillas and sprinkle with the remaining
- Bake in the oven for 30 minutes, and let it rest for a good 10–15
minutes before slicing like a pizza, and eat with the avocado salsa