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Nigella's Mexican Lasagne

For this recipe, neither Italian or Mexican, in place of pasta layers, there are soft tortillas and in between them a riotous assembly of tomato, red pepper, onion, chilli, corn and cheese. From Nigella Lawson

You will need 1 round ovenproof dish, approximately 26cm/10in diameter x 6cm/2in deep.

For the sauce
1 tbsp garlic oil
1 onion, peeled and chopped
1 red pepper, de-seeded and chopped
2 green birds'-eye chillies, chopped, with seeds
1 tsp sea salt flakes or ½ tsp pouring salt
2 tbsp finely chopped coriander stalks
2 x 400g/14oz cans chopped tomatoes, plus 2 x 400ml/14fl oz water swilled the empty cans
1 tbsp tomato ketchup
For the filling
2 x 400g/14oz cans black beans, drained and rinsed
2 x 250g/9oz cans sweetcorn (225g/8oz drained weight each)
250g/9oz mature goats' cheddar, or goats' cheese of your choice, grated
8 soft flour tortillas

Preheat the oven to 200C/400F/Gas 6.

To make the sauce, heat the garlic oil in a pan on the stove and add the onion, pepper and chillies. Add the salt and cook gently for 15 minutes. Once soft, add the chopped coriander stalks.

Add the canned tomatoes, then swill the cans out with water and add this too. Spoon in the ketchup and let things come to a simmer for about 10 minutes, leaving the sauce to cook while you get on with preparing the filling.

To make the filling, mix the drained beans and sweetcorn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top of the lasagne at the end, and mix together.

Start to assemble the lasagne by spooning about a third of the sauce into the bottom of your ovenproof dish and smearing it about. Layer on two tortillas, overlapping them slightly, so that they cover the sauce.

Add one-third of the beans and cheese mixture, covering the tortillas, and then about one-quarter of the remaining sauce and cover with another two tortillas.

Repeat the process with another one-third of beans and cheese, and some more sauce, before layering on another two tortillas.

Finally, add the last layer of beans and cheese, nearly all of the remaining sauce and cover with the last two tortillas. Spread the very last bit of sauce over the tortillas and sprinkle with the remaining cheese.

Bake in the oven on a baking tray for 30 minutes, then let the lasagne rest for a good 10–15 minutes.
To serve, slice the lasagne like a pizza and eat with guacamole (see here), or avocado salsa.