Name: Vegetarian Mexican Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 -6
Ingredients: 800 g / 28oz crushed canned tomato; 1 tbsp olive oil; 1 clove garlic (, whole peeled); 1/2 red onion (, chopped); 1 cup fresh coriander / cilantro (, lightly packed); 1 tbsp EACH cumin (, oregano and paprika (any type)); 1 tsp EACH salt (, garlic powder, cayenne pepper (optional) and sugar (any)); 2 tsp coriander powder; Black pepper; 1 tbsp olive oil; 1 garlic clove (, minced); 1/2 red onion (, finely chopped); 1 large red capsicum / bell pepper (, chopped (~1 1/2 cups)); 2 zucchinis (, chopped (~1 1/2 cups)); 425 g / 14 oz can black beans (, drained and rinsed); 1 1/2 cups frozen corn; 6 large flour tortillas ((approx 22 cm / 9" wide) (2)); 2 1/2 cups / 200g grated melting cheese ((I used low fat cheddar)); Fresh coriander / cilantro leaves (, for garnish (optional))