Mexican Lasagna
What I love most about this recipe is that it has all my favorite Mexican fusion flavors in a quick and easy dish that I can make ahead or even bring to parties and potlucks!
Servings: 8
Ingredients:
½ white onion, finely diced
1 bell pepper, finely diced
1 jalapeno, finely diced
1½ cup corn
1 15 oz. can black beans, rinsed and drained
3½ cup + ½ cup enchilada sauce (recipe for homemade sauce linked)
1 cup dry textured vegetable protein crumble
½ cup cream cheese
12 corn tortillas
~1½ cup shredded cheese (use more or less depending on preference)
Directions:
Heat a pan on medium heat and add 2 tbsp of oil
Add onions, bell pepper and jalapeno and cook down for 3-5 minutes until onions are translucent
Add corn, black beans, 3½ cups enchilada sauce and textured vegetable protein and let cook for another 3-4 minutes
Turn off the heat and add cream cheese and mix until well combined
Spray 9x13 inch pan with oil
Add ¼ cup enchilada sauce to the bottom of the pan and spread out to evenly cover the bottom
Place tortillas on the bottom of the pan to cover it (cut the tortilla in half if needed)
Spoon the filling mixture onto the tortilla and spread evenly
Add another layer of tortilla and filling then top with shredded cheese
Top with tortilla and another layer of filling
For the final layer, lay each tortilla on top of the filling then flip over (so each side is covered in the sauce from the filling). Finish coating each tortilla of the top layer
Add the last layer of shredded cheese
Bake at 375 degrees Farenheit for 10-12 minutes
Broil on high for 4½ minutes
Remove from the oven and let cool
Cut into 8 equal pieces serve with toppings such as sour cream, jalapenos, avocado and a drizzle of hot sauce
Enjoy!
