Simple and Scrumptious Mexican Label

 

Picked this one up off the Tropical Traditions website. Thanks to Tammy from Union City, TN. There was much about her version that worked, and some things I was inspired to alter. Below is my adapted version (my extra notes are in italics).  

 

Mexican Lasagna Printer Friendly Version

Mexican Lasagna Ingredients and Supplies

1. Preheat oven to 375 F/191 C.

2. In a large bowl, combine and set aside:

1/2 cup favorite salsa
16 oz. can refried beans (non-spicy)  I prefer refried black beans.

3. In a large sauce pan:  To short cut you can mix the beans and veggies together.

2 Tbs coconut oil
1 medium onion (sliced)
1 jalapeno (sliced)
1 green pepper (sliced)

Saute over medium heat until softened, but still slightly crisp. 5-7 minutes.  

Mexican Lasagna

4. Add to sliced vegetables and heat through:

1/2 cup frozen corn  Drained canned corn also works.

5. Season vegetable mixture with:

1 tsp cumin
1/2 tsp salt

Stir well then remove from heat.

6. For final assembly of the lasagna, you need:

9 corn tortillas (6”, thick style)  Thick tortillas make a big difference; I had the best luck with the hand-made kind.
1/2 can of sliced olives (4 oz), drained
1 1/2 to 2 cups grated cheddar cheese or a Mexican blend
Cilantro (chopped for final garnish)
 
7. Cut 3 tortillas to cover bottom of an 8×10” baking dish.  If you use a larger dish, expect the layers to be thinner.

8. Spread half the bean/salsa mix, sprinkle half of the olives, top with half the vegetable/spice mix, then one third of the cheese.

9. Repeat with 3 more tortillas, rest of the bean/salsa mix, olives, and vegetable/spice mix, then one third more of the cheese.

10. Top with final 3 tortillas and last third of the cheese.

11. Bake covered for 20 minutes, then uncovered until golden brown, about 10-15 minutes more.

12. Let sit for 15 minutes; top with cilantro and serve.  I like to offer side dishes of salsa, sour cream, and guacamole.

 

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