Vegetarian Mexican Lasagna - cooking recipe

Ingredients

1 tbsp oil
1 None onion, chopped
1 None red pepper, deseeded, chopped
1 None zucchini, chopped
2 cloves garlic, crushed
1 (16 oz) jar tomato sauce
1 oz packet taco seasoning
1 (14 oz) can kidney beans, drained and rinsed
1 (14 oz) can sweet corn
5 None tortillas
2 cup Cheddar, grated
None None mixed salad, to serve

Preparation

Preheat oven to 400\u00b0F.
Heat oil in a large frying pan on high. Saute onion, pepper, zucchini and garlic for 4-5 mins, until tender.
Stir in tomato sauce and taco seasoning. Bring to a boil on high.
Reduce heat to low and simmer for 8-10 mins, until thickened slightly. Stir in kidney beans and sweet corn. Simmer for 4-5 mins.
Lightly grease a round 8 inch casserole dish. Place a tortilla as base on prepared dish (should be the same size as the tortilla).
Spoon one-fifth of the bean mixture over. Cover with a second tortilla. Repeat 3 more times, finishing with a tortilla.
Sprinkle cheese over. Bake for 15-20 mins until golden and cheese has melted. Cut into wedges. Serve with salad.