Vegetarian Mexican Lasagna

• 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

1. Preheat oven to 400u0b0F.
2. Heat oil in a large frying pan on high. Saute onion, pepper, zucchini and garlic for 4-5 mins, until tender.
3. Stir in tomato sauce and taco seasoning. Bring to a boil on high.
4. 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.
5. Lightly grease a round 8 inch casserole dish. Place a tortilla as base on prepared dish (should be the same size as the tortilla).
6. Spoon one-fifth of the bean mixture over. Cover with a second tortilla. Repeat 3 more times, finishing with a tortilla.
7. Sprinkle cheese over. Bake for 15-20 mins until golden and cheese has melted. Cut into wedges. Serve with salad.

oil, onion, red pepper, zucchini, garlic, tomato sauce, kidney beans, sweet corn, tortillas, cheddar, mixed salad

Taken from recipes-plus.com/api/v2.0/recipes/23158 (may not work)