Vegetarian Tortilla Lasagna

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This recipe comes courtesy of Sumaya Sol Café Cookbook. We feasted on this and other delicious melas at the Green Lotus Guatemala retreat.

 
Black beans are a great low fat, high fiber, vegetarian protein option.

Black beans are a great low fat, high fiber, vegetarian protein option.

 

Ingredients

 

  • 6 8-inch tortillas (wheat or

  • corn)

  • 1 tablespoon olive oil

  • 1 small onion, chopped

  • 2 tablespoon chili powder

  • 2 teaspoon Ancho chile powder

  • 2 cloves Garlic, minced

  • 2 cup tomatoes, strained &

  • stewed, divided (or use canned)

  • 1 ½ cups cooked black beans (or 1 15-oz. can black beans, rinsed and

  • drained)

  • 2 medium zucchini, diced

  • ½ cup fresh or frozen corn kernels

  • 1 cup Monterey jack or pepper jack cheese, grated

 

Instructions

 

  • Preheat oven to 350°

  • Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once—this will help prevent sogginess

  • Heat oil in saucepan over medium heat. Add onion and sauté 5 minutes, or until soft.

  • Stir in chili powders and garlic and cook 30 seconds.

  • Add 1 ½ cup strained tomatoes, beans, zucchini, corn, and ½ cup water

  • Season with salt and pepper to taste

  • Cover, and cook 10 minutes, or until zucchini is tender

  • Coat 2-inch-deep x 8-inch round baking dish with cooking spray

  • Spread ¼ cup strained tomatoes in bottom of pan

  • Set 1 tortilla in pan, top with ¾ cup bean mixture and ¼ cup cheese

  • Repeat layering 4 more times

  • Top with last tortilla, and spread remaining ¼ cup strained tomatoes over top

  • Sprinkle with remaining ¼ cup cheese

  • Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted

  • Let stand 10 minutes before cutting into 6-8 wedges