Burrito Lasagne

So I was sick for a couple weeks, I think I even lost some weight through the ordeal.  It was sure good to get back to health and regain my appetite and energy in the kitchen.  Last Sunday I decided I wanted to have a little taste of tex-mex and recalled a can of refried beans I had in stock.  Good chance to make burritos! 

I decided that rather than individually roll out burritos I would rather make a burrito pie, or better termed burrito lasagne.  

I took some boneless skinless chicken breast cut into bite sized morsels and sautéed them up in a little olive oil.  I added some chopped onion once the chicken started to turn white. Add freshly cracked salt and pepper while the onions start to sweat.  I then in sequence added chopped mushrooms and some green pepper.  Once everything had come together I added the refried beans (which turned out to be just whole Mexican black beans), about a cup of salsa – I started making my own homemade version (recipe to come), and about a tbsp and a half of cumin.  Stir that to mix it all together and give them a minute to get to know each other.  

To build the lasagne, I lightly buttered a square baking tray – which was just the right size of my tortillas.  I lay a thin layer of the burrito mixture down first and then a tortilla.  On the tortilla went a light coating of sharp cheddar, then more burrito mix and the next tortilla.  Keep stacking till your resources dwindle.  

I baked this concoction covered with foil at about 170 degrees celsius for about 30 minutes and uncovered for another 5-10 minutes.  Once out of the oven I left it for a few minutes to settle.  It was a huge hit!