Mexican Corn & Black Bean Tortilla Lasagne

Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7

Peel and finely chop the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat 

Once hot, add the chopped onion and cook for 3-4 min or until softened

Once softened, add the ground cumin and smoked paprika and cook for 1 min further

Meanwhile, drain and rinse the sweetcorn and black beans

Add the drained sweetcorn and black beans to the pan with the chopped tomatoes

Crumble in the vegetable stock cube[s] and cook for a further 5 min, stirring until everything's combined – these are your Mexican beans

Meanwhile, lightly grease an oven-proof dish with vegetable oil

Once the Mexican beans are done, add 1/3 of them to the oven-proof dish and top the beans with 2 [4] tortillas 

Repeat this process until you end up with a layer of tortillas

Grate the cheddar cheese over the top

Put the dish in the oven for 20-25 min, or until bubbling and crispy

Meanwhile, chop the coriander finely, including the stalks

Combine the natural yoghurt with the chopped coriander – this is your coriander yoghurt

Roughly chop the little gem lettuce[s]