Mexican Lasagna

What I love most about this recipe is that it has all my favorite Mexican fusion flavors in a quick and easy dish that I can make ahead or even bring to parties and potlucks!

Servings: 8

Ingredients:

• ½ white onion, finely diced

• 1 bell pepper, finely diced

• 1 jalapeno, finely diced

• 1½ cup corn

• 1 15 oz. can black beans, rinsed and drained

• 3½ cup + ½ cup enchilada sauce (recipe for homemade sauce linked)

• 1 cup dry textured vegetable protein crumble

• ½ cup cream cheese

• 12 corn tortillas

• ~1½ cup shredded cheese (use more or less depending on preference)

Directions:

1. Heat a pan on medium heat and add 2 tbsp of oil 

2. Add onions, bell pepper and jalapeno and cook down for 3-5 minutes until onions are translucent

3. Add corn, black beans, 3½ cups enchilada sauce and textured vegetable protein and let cook for another 3-4 minutes

4. Turn off the heat and add cream cheese and mix until well combined

5. Spray 9x13 inch pan with oil

6. Add ¼ cup enchilada sauce to the bottom of the pan and spread out to evenly cover the bottom

7. Place tortillas on the bottom of the pan to cover it (cut the tortilla in half if needed)

8. Spoon the filling mixture onto the tortilla and spread evenly

9. Add another layer of tortilla and filling then top with shredded cheese

10. Top with tortilla and another layer of filling

11. For the final layer, lay each tortilla on top of the filling then flip over (so each side is covered in the sauce from the filling). Finish coating each tortilla of the top layer

12. Add the last layer of shredded cheese

13. Bake at 375 degrees Farenheit for 10-12 minutes

14. Broil on high for 4½ minutes

15. Remove from the oven and let cool

16. Cut into 8 equal pieces serve with toppings such as sour cream, jalapenos, avocado and a drizzle of hot sauce

17. Enjoy!

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