Meat-Free Mexican Lasagna casserole

Ingredients

1 medium onion, chopped

2 (14 1/2 oz.) cans whole tomatoes

Canned green chiles or jalapenos, diced, or to taste

1 cup sliced mushrooms

2 2/3 cups canned kidney beans, drained

1 tablespoon chili powder

1 teaspoon cumin

8 corn tortillas, cut in 1-inch strips

8 ounces shredded cheddar cheese

1 cup sour cream

Preparation

Preheat oven to 350 degrees. In large saucepan, saute onion about 4 minutes in a little oil. Add tomatoes, chiles (jalapenos), mushrooms, beans, chili powder, and cumin. Simmer for 10 minutes.

In large casserole, arrange 1/3 of tortilla strips in a single layer. Pour 1/4 of the chili mixture and 1/3 of cheddar cheese over tortilla strips. Repeat layers, ending with sour cream, chili mixture, and last of cheddar cheese. Bake for 30 minutes.