This Mexican tortilla lasagna is definitely a lot of my favorites combined into one big blob of yumminess. Nichole and I made this one weekend when she came to visit. We're both Mexican food lovers. It's not necessarily the prettiest thing I'll ever put this blog, but it is definitely tasty! It's pretty easy to come up with ingredients, too. It can be as simple or as complicated as you make it. And it's pretty healthy!
Ingredients:
15 corn tortillas
1 15oz can vegetarian refried beans
1 medium white onion, finely diced
1 can large black olives
1 medium zucchini, diced
1 poblano pepper, diced
1 medium red pepper, diced
1 cup chopped cilantro (or more!)
1 lime
1 tablespoon dried oregano
1 teaspoon chili powder
1 1/4 cups grated Monterrey Jack cheese
1 1/4 cups grated cheddar cheese
1 jar salsa (mild, medium, or hot)
Preheat your oven to 400 degrees and lightly grease a casserole dish.
Start with 3 tortillas for the bottom layer.
It's easier to spread the beans on the tortillas with a spoon before you top them with the veggies.
Add salsa.
Top with cheese mixture.
Sprinkle on some spices.
Squeeze on some lime juice. Repeat.
Be sure to save some of the cheese to put on the top.
I think it would have worked better to use a 9x9 pan because then you end up with more "layers" but I only had a round casserole dish, so this one turned out really thick.
Cover with aluminum foil and bake for about 30 minutes, or until the cheese bubbles.
Top with green onions and serve with lime wedges, avocado, and salsa.
Look at all those layers :)
Pin It
No comments:
Post a Comment
Like what you see? Please leave a comment! :)