Prep Time: 20 Minutes
Cook Time: 120 Minutes
Equipment
- Chef’s knife/Peeler/Cutting Board
- Spatula/Scoop
- Mixing Bowl or Pan
- 1⁄2 size- 2” deep production pans
- Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart
Ingredients
- Roma Tomatoes, Fresh, Diced
- Cilantro, Fresh, Chopped
- Chili Powder
- Cumin
- Garlic Powder
- Salt
- Tortilla, Flour
- Onions, Fresh, Diced
- Corn, Niblet (canned)
- Black Beans
- Cheddar Cheese, Shredded
- Rice, Cooked
Method
- Combine the first 6 ingredients and stir together (sauce). Cook rice in Multigen for 50 minutes with two parts water to every part of rice. Cover with plastic and foil. Allow to cool.
- In a large bowl, add the onions, corn, black beans and cooked rice (rice mixture). In ½ size- 2” deep production pans that have been prepared with nonstick spray, layer the lasagna with sauce first, then tortillas, the rice mixture and some cheddar cheese which can overlap if desired. You should have at least 3 to 4 layers of each of the above when done.
- Cover pans with plastic and foil. Place pans in Multigen for 60 minutes. Remove covers and cook an additional 10 minutes. Bulk: remove from Multigen and cut square portions and serve alone or with a side dish. Cold Plating: allow to cool and plate alone or with a side dish. Place on the hot side of the tray to retherm prior to service.
- Serve Hot.
Garnish: Finely chopped green onions
Food Accompany: Appropriate vegetable or side salad