Mexican lasagne

4 large whole grain wraps/tortillas of your choice
2 540 ml cans of pinto, romano, or red kidney beans (or prepared dry bean equivalent with liquid)
1/2 wheel of cheddar Sheese of choice - grated
6 cloves peeled garlic
1 med. onion
2 med. tomatoes
1 cup of fresh or frozen corn
1/2 green jalapeno
1/4 cup chopped fresh cilantro
1 ts. paprika
1/2 tbs. dried crushed red chilli peppers
1/2 ts. lime juice
1/2 ts. sea salt
1 ts. cooking oil

Drain half of the water from the beans (you can keep it for adding flavour and vitamins to gravies, soup and sauces). Blend half of the bean with three cloves of garlic, crushed chilis, half the cilantro, all the paprika and 1/4 ts. of salt (less if using canned beans). Add the remaining beans and blend slightly, leaving chunks (or all can be chopped and mashed by hand). On stove top heat a pan/skillet to medium heat with oil. Add bean mixture spreading evenly into pan and stirring frequently - cook about 5 min. and remove from heat.

In a medium bowl add finely chopped onions and tomatoes, chopped jalapeno and remaining garlic, whole corn, remaining cilantro, lime juice and sea salt. Stir.

Preheat oven to 400F. In an oven-safe pan (or sheet) place one tortilla. Smoother it with beans, sprinkle 1/4 of the grated Sheese and top with another tortilla. Sprinkle 1/4 Sheese evenly on tortilla top, then spread evenly tomato corm mixture and top with another tortilla. Smother with remaining beans and then half of remaining Sheese. Top with last tortilla, all the Sheese and the rest of the veggies. Bake at 400F for 20-25 min or until edges are brown. To serve cut through layers like a pizza. Makes 4 servings as a main course, or 8 as a starter.