1 can diced tomatoes (with basil, oregano and garlic if desired)
1 c. Salsa
1 can (6 oz.) Tomato Paste
2 cans Hominy, rinsed and drained
1 can Black Beans, rinsed and drained
Season with Salt & Pepper to taste. Add a ½ tsp. Ground Cumin to mixture if desired.
3 Flour Tortillas (8 or 10 inches)
2 c. Cheese, shredded
¼ c. Black Olives, sliced, used as topping if desired
Cut three, 3” strips of aluminum foil and crisscross in the bottom of the pot like a star so that the ends are sticking up at the top of the pot. This will make it easy to pull the lasagna out of the pot. Spray foil with cooking spray of desired.
In a large bowl, combine tomatoes, salsa, tomato paste and seasonings. Stir together until well mixed. Stir in hominy and black beans. Place one tortilla in the bottom of the pot. Layer a third of the mixture on top and spread evenly. Top with a third of the cheese. Repeat twice more. Sprinkle top with olives if desired. Cover and cook on low for 3 to 3 1/2 hours until heated through. Pull out of the pot using the aluminum foil to help. Let stand for five minutes and cut into wedges.
