Mexican Tortilla Casserole by Chef Tahir Chaudhry

Ingredients:

• Oil 1 tbsp
• Garlic cloves 4
• Cumin powder 1 tsp
• Chili powder 1-1/2 tsp
• Crushed garlic 1 tsp
• Onion 1 cup
• Tomato 1 cup
• Tomato paste 1/4 cup
• Kidney beans 1 can
• Sweet corn 1 can
• Boiled lasagna or Flour tortillas 4
• Cheddar cheese 1 cup
• Sour cream as required
• Salsa as required
• Salt to taste
• Black pepper as required
  

Method:

1. Heat oil in pot on medium flame, add onion, cumin chili powder and garlic cloves and cook for 3 minutes.
2. Then add 1/3 cup water with tomato and tomato paste, stir it, add kidney beans and cook for 8-10 minutes.
3. Now add salt and black pepper, put tortillas in pan, add kidney beans mixture, make 3 layers of mixture like this and add cheddar cheese.
4. Then bake it for 20 minutes and serve hot.