Mexican Lasagna

This is one of the easiest comfort foodie dinners I’ve whipped up. Perfect for a weeknight, if you don’t have the ingredients laying around the house, you can pick them up pretty much anywhere (even the deli across the street!) Warm and gooey, a little crispy and a little spicy. Not only is it comfort food and fast – it’s super tasty too, not to mention gluten-free.  Plus, it’s individual servings – meaning you won’t have to share! (Because believe me, you won’t want to).

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What you’ll need: (serves 2 hungry vegans and 1 fatman)

  • 12 soft corn tortillas
  • 3/4 can black beans
  • 3/4 can vegan refried beans
  • 7 baby portobello mushrooms, thinly sliced
  • 1/2 cup shredded vegan cheddar cheese (I love daiya brand)
  • 3/4 cup red enchilada sauce (you could make your own, but that wouldn’t be as easy.)
  • 1 red jalapeno, seeded and chopped
  • 1 cup spinach
  • 1 ripe avocado, chopped
  • 1 medium sized tomato, chopped
  • 1/2 lime juice
  • red pepper flakes for garnish

Preheat the oven to 425. Start assembling your lasagna. I assemble in the same greased pan I am cooking in – I used my lasagna pan for two of the servings, and put the other in a pie plate.

Take one tortilla, spread refried beans evenly across, add a few sliced mushrooms to cover the beans evenly, sprinkle black beans and a few slices of jalapeno, and a bit of shredded cheese. Pour about a tablespoon of enchilada sauce over the tortilla and top with a few leaves of spinach. That’s your first layer. Repeat the process until you have the lasagna stacked up three levels. Put your last tortilla on top, pour enchilada sauce on top and add a little shredded cheese to the top.

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Place in the oven for 15 minutes or until the spinach is wilted, cheese melted and tortillas soften. Top with chopped tomato and avocado and drizzle lime juice over everything. Sprinkle red pepper flakes on top for a little extra heat and garnish.

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We broke out a bottle of the Clif family winery’s Viognier we brought back from Napa as thanks to Fatman for watching Madison while we were gone. I probably would have otherwise served this with a red, but the crisp and cold white was a good contrast to the heat off the lasagna. I mean, how could you not love this dinner? Look at all those amazing gooey layers!

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2 responses to “Mexican Lasagna

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