Well, it was a huge sucess this time around! I made two varities, one with vegetables and black beans, and one with zucchini and ground turkey. They both cut very well, and looked and tasted great!
Black Bean and Vegetable Mexican Lasagna
1 cup Enchilada Sauce
6 flour tortillas (to fit your baking dish)
1 small zucchini, diced
1 green bell pepper, diced
1/2 small red onion, diced
2 garlic cloves, minced
1/2 cup frozen corn kernels, diced
Salt and pepper
1 tsp. cumin
1 tsp. chili powder
1 tsp. smoked paprika
1/4 tsp. cayenne powder
1 15 oz. can drained and rinsed black beans
1 cup shredded cheddar cheese
Lettuce, tomato and sour cream, for garnish
Preheat oven to 350 degrees.
Heat a skillet over medium heat.
Add 1 tbsp. EVOO, zucchini, bell pepper, onion and garlic.
Season with salt and pepper, stir and sweat out vegetables for about 6-8 minutes.
Drain excess water, if necessary.
Add corn, spices and black beans, turn heat off, toss to mix spices evenly.
Pour half the enchilada sauce in a casserole.
Add a tortilla, top with 1/5 of the vegetable mixture, top with another tortilla and repeat.
After topping the lasagna with the last tortilla, pour enchilada sauce on top.
Sprinkle with cheese.
Bake for 30 minutes, until melted and bubbly.
Remove from heat, rest for 5 minutes so lasagna holds its shape when slicing.
Serve with lettuce, tomatoes and sour cream.