Name: Mexican Lasagna - Elisabeth Freeman
Ingredients: 1 Box Fantastic foods refried black beans (available at most health food stores); 1 lg Jar salsa or Picante sauce (I usually use Pace medium Picante sauce but; Almost anything works); 1 lg Tin of tomato sauce; 1 sm Tin of green chilies; 1 sm Tin of olives (optional); 1 pk Blue or white corn tortillas

It is an indictment on our pride to think as the created, we can question the Creator’s faithfulness. God is faithful – He’s shown it in the life of Jesus Christ and He declares it cover-to-cover in the Bible. A better question to ask is whether or not we are faithful to Him in tough times with words and actions of obedience that demonstrate it. Are we joyously and productively making the most of the trials with our faith in tact, feet on the narrow path pointed toward the Celestial City, overcoming temptations, eyes firmly fixed on Jesus Christ who is the “author and perfecter of faith” (Heb. 12:2)?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican		1	Servings

INGREDIENTS

1		Box Fantastic foods refried black beans (available at most health food stores)
1	lg	Jar salsa or Picante sauce (I usually use Pace medium Picante sauce but
		Almost anything works)
1	lg	Tin of tomato sauce
1	sm	Tin of green chilies
1	sm	Tin of olives (optional)
1	pk	Blue or white corn tortillas

INSTRUCTIONS

Make the black beans (takes about 15 minutes) with boiling water. Preheat
the oven to 350. Spray a casserole dish with Pam. Mix together the salsa
and tomato sauce and add the green chiles. Spread a thin layer of
salsa/tomato mixture on the bottom of the casserole dish. Take a corn
tortilla and fill it with about 2-3 tablespoons of the bean mixture, 1
tablespoon of the tomato mixture, and a couple of olives. Roll it up and
place in the bottom of the casserole dish. Repeat until you have one layer
of tortillas. Cover with a layer of tomato mixture. Then repeat the layer
of tortillas and so on. You should get about 3 layers of tortillas.
Finally, cover with a generous layer of tomato mixture. Cover and bake for
30 minutes. Let sit 10-15 minutes before serving.
(by Elisabeth Freeman)
Busted and Entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@pipeline.com> on
Oct 28, 1997

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