Vegetarian Mexican Lasagna

Ingredients:
1 small onion, chopped
2 cloves garlic, chopped or pressed
1 cup chopped bell pepper
1 zucchini, chopped
1 can black beans, rinsed and drained
1 can diced tomatoes or 2 tomatoes diced
1 can corn or 3/4 cup frozen corn
1 Tablespoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 – 2 cups shredded cheddar or mexican cheese
salt & pepper
3-6 flour tortillas

Directions:
Stir-fry onions, peppers, and garlic in frying pan with olive oil over medium high heat. Add zucchini, black beans, tomatoes, and corn. Add spices. Add 1/4 c – 1/2 c water to the pan. Once onions, peppers, and zucchini are soft and all ingredients are warm, remove from heat.
In pie pan, layer flour tortilla, vegetable mixture, and cheese. Repeat until all ingredients are used and top with cheese. Bake uncovered at 350 degrees until cheese is melted and slightly browned, about 15 – 20 minutes.
To serve, slice like a pie and top with guacamole or sour cream.

I adapted this recipe from a vegan cookbook that I have. The original recipe did not have quite as many ingredients, and also omitted the cheese (obv.) The beans make this recipe filling. Also makes great leftovers.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s