No hyperbole – this is the single most awesome dish on the planet. It is easy and made with easy to find ingredients. It is flexible; use what you have or what is on sale and make it as spicy or as mild as you wish. It is gluten free, for those with sensitive tummies like me. It is healthy, packed with veggies and beans. It is vegetarian, yet appeals to meat-eaters. Oh, and did I mention, it is delicious!
Mexican Lasagna (adapted from The Gluten-Free Vegetarian Kitchen – my absolute hands-down favorite cookbook)
1 tbsp olive oil
1 onion, chopped
1-2 bell peppers (any color), chopped
1 large zucchini,cut into half-moons
1 jalapeno, seeded and chopped
4 cloves galric, chopped
3 cans of beans, any mix of pinto, kidney, and black, drained and rinsed
2 cups chunky salsa, mild or medium
1 tbsp chili powder
1/2 tbsp cumin
2 tbsp fresh lime juice
8 corn tortillas
2 cups shredded cheese (I usually use reduced fat sharp cheddar and a Mexican blend)
8 oz reduced fat cream cheese, cut into chunks
1/4 cup skim milk
1-3 tbsp Tabasco chipotle sauce
Optional toppings: sliced scallions, diced tomatoes, crushed tortilla chips
Preheat the oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In a very large skillet, heat the oil. Cook the onion and jalapeno until softened. Add the garlic and cook for another minute. Add the bell pepper and the zucchini and cook another 5 minutes. Add the beans, salsa, cumin, chili powder, and lime juice. Bring to a simmer over medium-high heat, reduce the heat and simmer for about 5 minutes.
Assemble in the 13 x 9 pan: 4 tortillas, 1/2 the bean mixture, 1/2 the cheese mixture, repeat.
Cover with oiled foil and bake for 30 minutes.
While baking, cook the cream cheese, milk, and Tabasco in a small saucepan over low heat, stirring until smooth. Top the baked lasagna with the cream cheese mixture. Enjoy:)