Recipes
Mexican Lasagna (gluten free, vegetarian)
By: Trish Strat
Adapted from "Vegetarian Express" by Nava Atlas & Lillian Kayte
Details
- Prep Time:
10 min - Cook Time:
15 min - Ready In:
25 min
Servings: 8 servings
Ingredients
- 1 pound can black beans, rinsed
- 14 ounces can diced tomatoes
- 2 cups cups frozen corn, thawed
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 8 corn tortillas
- 1 1/2 cups jack or white cheddar, grated
Directions
- Oven: 400°
- Combine first 5 ingredients in a large bowl.
- Oil or spray bottom of a 9x13 in lasagna pan.
- Lay 4 tortillas in pan (they won't fit perfectly) Top with half the beans then half the cheese. Repeat the 3 layers: tortillas, beans, cheese
- Bake 15-20 minutes Serve with sour cream if desired
