If there is one meal that our whole family can agree upon with two thumbs way-up, it's Mexican Lasanga. First, we Drakes love Mexican food and secondly we love lasagna. So years ago, before we even had children, we decided to combine the two into one baking dish of black bean and tortilla deliciousness. The kids were raised on it, picking up the stray black beans with their tiny fingers. And, just like traditional lasagna, it's even better the next day (that's assuming there is any left!).
As we head back to school and into busier schedules, let Mexican Lasagna be a comfort food meal for your family at the end of a long day.
Makes one 9"X13" baking dish
1 T EVOO
1 Onion, medium sized and diced
3 Garlic cloves, minced
1/2 T Cayenne pepper
1 T Cumin
3 Cans of black beans (15oz cans), drain one can only
1 Can roasted tomatoes (15oz can), do not drain
1 C Salsa
Salt to taste
Pepper to taste
2 Bags of Go Veggie Monteray Jack and Cheddar Flavor Shreds (7oz bags) Or use Daiya Cheddar Style shreds
1 Package of wheat or corn tortillas
1 Tomato sliced
2 T Pickled jalapeños
2 T Green onions, chopped
2 T Cilantro, chopped
Preheat the oven to 350 degrees. Warm oil in a sauté pan over medium heat, add the onions and garlic and sauté until soft. Add spices, beans, roasted tomatoes and salsa, then season with salt and pepper. Place one ladle of the bean mixture into the baking dish and spread to cover the bottom. Then layer tortillas, beans and veggie cheese in a baking dish. Repeat the layering until the dish is almost full. Top with fresh tomatoes, pickled jalapeños, green onions and cilantro. Cover and bake for 45 minutes, uncover and bake for 15 more minutes. Remove from the oven, let cool for 5-10 minutes and cut into squares. Serve on a bed of greens with a vegan sour cream and extra salsa.
All ingredients are available at D&W Fresh Market.
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