Mexican Lasagne

Photo by: Natalie Barbarese
Img_8031

by Natalie Barbarese

over 2 years ago

This is my layer and bake version of enchiladas which makes Mexican food easy to eat with a fork! Keep this vegan by using your favorite vegan cheese.

Serves 6

For the sauce:

  • 2 tablespoons vegetable oil
  • 1 small onion, diced small
  • 1 clove garlic, minced
  • 1 15oz can plain tomato sauce
  • 1 tablespoon chipotle in adobo, minced
  • Dash of cinnamon
  • Kosher salt and freshly ground black pepper

Heat the oil in a small saucepan over medium heat. Add the onion and sweat for 3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato sauce, chipotle and cinnamon. Bring the sauce to a simmer and cook for 10 minutes until slightly reduced. Season with salt and pepper.

For the vegetables and beans:

  • 2 tablespoons vegetable oil, divided
  • 1 zucchini
  • 8 ounces mushrooms, cleaned and sliced
  • Chili powder, to taste
  • Kosher salt and freshly ground black pepper
  • 1 clove garlic, minced
  • 1 15 oz can black beans, rinsed and drained
  • 1/4 cup water
  • Cumin, to taste
  • 3 large corn or flour tortillas, sliced in half
  • 1 1/2 cup grated cheddar cheese
  1. Heat 1 Tbsp of oil in a large skillet over medium-high heat. Trim the ends of the zucchini, halve it lengthwise and slice into ¼” slices. Add the zucchini and mushrooms to the skillet, spreading them out to cook evenly. Let the vegetables cook without moving them around the pan for 5 minutes. Flip the vegetables and cook for another 5 minutes. Season with chili powder, salt and pepper to taste. Remove from the pan and set aside.
  2. Add the remaining 1 Tbsp of oil to the same pan and lower the heat to medium. Add the garlic and cook until fragrant, about 30 seconds. Add the black beans and water, and smash the beans with the back of a wooden spoon until they’re all mostly broken up. Simmer the beans for about 5 minutes until most of the water has evaporated. Season with cumin and salt and pepper and remove from heat.
  3. Preheat oven to 350. To assemble the lasagna, add a few spoonfuls of the sauce to the bottom of a 8x8 baking pan. Place 2 halves of the tortillas over the sauce, and dollop all of the refried beans over the tortillas. Spread them out to cover the tortillas. Top with 1/3 cup sauce and ½ cup cheese. Place two more tortillas halves over the cheese. Top with the vegetable mixture, then more sauce and cheese. Finish the lasagna with the last tortilla, and more sauce and cheese. Bake for 15-20 minutes until cheese has melted and sauce is bubbling. Enjoy!
Edamam

Nutrition Info:

PER SERVING:

  • 568 calories
  • 23g total fat
  • 8g saturated fat
  • 35mg cholesterol
  • 624mg sodium
  • 68g carbohydrate (15g dietary fiber, 12g sugar)
  • 29g protein
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