Tortilla Lasagne
by Tarla Dalal
Added to 720 cookbooks
This recipe has been viewed 19693 times
Maize flour tortillas, interlaced with refried beans and lightly sauteed vegetables and topped with a capsicum sauce.
Method
For the tortillas- Combine both the flours, oil and salt.
- Add warm water and knead into a soft dough.
- Divide the dough into 3 parts.
- Roll out into 3 chapatis of 175 mm. (7") diameter.
- Cook each chapati lightly on a griddle (tawa) and keep aside.
For the refried beans- Wash and soak the beans overnight. Next day, drain and keep aside.
- Heat the butter and oil and fry the onion for a few minutes.
- Add the garlic and green chillies and saute for a few more minutes.
- Add the tomatoes, sugar, cumin powder and salt.
- Stir for a few minutes and add the beans and 1/2 cup of water.
- Pressure cook till the beans are cooked (about 4 to 5 whistles).
- When done, mash lightly.
- Keep aside.
For the vegetable layer - Heat the oil and stir fry the onion, capsicum, corn kernels and mushrooms till they are soft.
- Add the Tabasco sauce, salt and pepper and mix well. Keep aside.
For the capsicum sauce- Blanch the diced capsicum in a little water.
- Drain and keep aside.
- Heat the butter in a pan, add the flour and cook for 2 minutes.
- Gradually add the milk, stirring continuously.
- Add the capsicum, salt and pepper and keep aside.
How to proceed- Grease a 200 mm. (8") diameter ovenproof dish with butter.
- Place one tortilla on the bottom of this dish.
- Spread the refried beans over the tortilla. Place another tortilla on top.
- Top with the vegetable layer, the third tortilla and the capsicum sauce.
- Garnish with grated cheese and bake in a preheated oven at 200 degree C (400 degree F) for 15 minutes.
- Serve hot.
- 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.
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