Monday, February 27, 2017

Procrastination Recipe: Tex-Mex Lasagna

Last night was Molly's annual Oscar-viewing party. As such, I was tasked with creating the meal. I decided to make a layered meal, something reminiscent of lasagna but gluten free. I always have plenty of corn tortillas at home, to make quesadillas and tostadas with, so I started from there.
This is so incredibly easy to make and everyone was going on about how good it was - definitely a crowd pleaser.

1/2 stick unsalted butter
1 white or yellow onion, diced
1 can black beans, drained
1 package frozen corn, defrosted
1 jar enchilada sauce
2 packages shredded cheese
1-2 teaspoons Cumin
1-2 teaspoons Chili powder
Optional: Sour cream

In a pan melt the butter, add the diced onion and saute until translucent. Add in the cumin and chili powder then in a large bowl combine with corn and brown beans. This is your veggie layer. You could also add in spinach, kale, zucchini, squash, peppers, whatever veggies you prefer. Fill it with what you love.

I didn't count how many tortillas I used, they were the small kind, but I cut them all into fours to make serving portions easier later. There will be multiple layers so make sure you have enough.

Spray the bottom of your casserole dish then layer with tortilla pieces. Next, spread some of the sauce all over. 

Next layer is the veggies. Use half of what is in your bowl. Spread evenly.

Then, more tortillas, then cheese. Each cheese layer was one small bag of shredded. Because I love cheese. 

So to review:
Tortillas > sauce > veggies > cheese > tortillas > sauce > veggies > tortillas > cheese

Then bake in a 350 degree oven until cheese is fully melted and sauce is bubbling along the perimeter. Serve with a dollop of sour cream, a little cilantro, maybe a wedge of lime, and enjoy!

Happy Eating!

1 comment

  1. I wasn't sure what could ever top the parmesan salad bowls, but this Mexican lasagna was so tasty! The sour cream is a must. Thank you for cooking another exceptional meal!


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