Tortilla Lasagne


Added to 709 cookbooks
This recipe has been viewed 12883 times

Maize flour tortillas, interlaced with refried beans and lightly sauteed vegetables and topped with a capsicum sauce.

Add your private note

Preparation Time : 
Cooking Time: 1 hour.
Serves 4.
Show me for servings



    For the tortillas

    1. Combine both the flours, oil and salt.
    2. Add warm water and knead into a soft dough.
    3. Divide the dough into 3 parts.
    4. Roll out into 3 chapatis of 175 mm. (7") diameter.
    5. Cook each chapati lightly on a griddle (tawa) and keep aside.

    For the refried beans

    1. Wash and soak the beans overnight. Next day, drain and keep aside.
    2. Heat the butter and oil and fry the onion for a few minutes.
    3. Add the garlic and green chillies and saute for a few more minutes.
    4. Add the tomatoes, sugar, cumin powder and salt.
    5. Stir for a few minutes and add the beans and 1/2 cup of water.
    6. Pressure cook till the beans are cooked (about 4 to 5 whistles).
    7. When done, mash lightly.
    8. Keep aside.

    For the vegetable layer

    1. Heat the oil and stir fry the onion, capsicum, corn kernels and mushrooms till they are soft.
    2. Add the Tabasco sauce, salt and pepper and mix well. Keep aside.

    For the capsicum sauce

    1. Blanch the diced capsicum in a little water.
    2. Drain and keep aside.
    3. Heat the butter in a pan, add the flour and cook for 2 minutes.
    4. Gradually add the milk, stirring continuously.
    5. Add the capsicum, salt and pepper and keep aside.

    How to proceed

    1. Grease a 200 mm. (8") diameter ovenproof dish with butter.
    2. Place one tortilla on the bottom of this dish.
    3. Spread the refried beans over the tortilla. Place another tortilla on top.
    4. Top with the vegetable layer, the third tortilla and the capsicum sauce.
    5. Garnish with grated cheese and bake in a preheated oven at 200 degree C (400 degree F) for 15 minutes.
    6. Serve hot.

    1. You can make a green or red sauce by blanching the green or red capsicum and liquidising it with the milk and using to make the sauce.
    RECIPE SOURCE : Easy Gourmet CookingBuy this cookbook
    Rate and review this recipe and get 15 days FREE bonus membership!
    Subscribe to the free food mailer

    Drink Cool, Stay Cool

    Missed out on our mailers?
    Our mailers are now online!

    View Mailer Archive

    Privacy Policy: We never give away your email

    REGISTER NOW If you are a new user.
    Or Sign In here, if you are an existing member.

    Login Name

    Forgot Login / Passowrd?Click here

    If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

    Your Rating

    Are you sure you want to delete this review ?

    Click OK to sign out from tarladalal.
    For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.