Baked Mexican Lasagna (gf, veg)
I'm here to solve all your weeknight dinner struggles. I don't think there's too much I can say about this other than these words: cheesy, tomatoey, spicy, beany (not to be confused with Beans), simple weeknight dinner. Do it. You won't regret it. For all you vegans out there, don't worry you can probably sub some sort of cashew cheese situation or perhaps nutritional yeast or just forgo it altogether, but gosh I just love cheese so...here it is. :)
Baked Mexican Lasagna (gf, v)
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeno, chopped (optional)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 14-ounce can crushed tomatoes, drained
- 1/4 cup enchilada sauce
- 3/4 cup fresh or frozen corn
- 2 15.5 oz cans black beans, drained and rinsed
- 3 cups coarsely chopped regular or baby spinach
- kosher salt and ground black pepper
- 8 corn tortillas
- 2 cups raw cheddar cheese
- Sprinkle of lime juice
- Optional toppings: chopped fresh cilantro, red pepper flakes, lime juice
1. Preheat the oven to 400F and grease a 9X9 casserole dish. Make sure all the veggies are prepped and chopped.
2. Heat olive oil in a skillet over medium heat and saute the garlic, peppers and onion until softened and just translucent. Add the chili powder and cumin and bloom for a minute.
3. Stir in the crushed tomatoes enchilada sauce, corn and beans. Cook for another 1-2 minutes, stirring. Add the spinach and saute until just wilted. Season to taste with salt and pepper.
4. Assemble: Put two corn tortillas in the bottom of the dish and top evenly with 1/4 of the vegetable mixture. Sprinkle a bit of cheese on top. Repeat the layering process until you use up the ingredients or reach the top of the pan. Finish with a cheese layer.
5. Bake in the oven for 20 minutes. Sprinkle some lime juice on top and serve with any garnishes you're into. I sprinkled some cilantro all over!