Mexican Lasagna is spicy, cheesy, and layered with veggie goodness.
Total Time:50 minutes
Yield:6 servings 1x
1 clove garlic
1 tablespoon olive oil
1 bell pepper
2 serrano peppers or other small chillies
1 teaspoon salt
1 can petite diced tomatoes
1 can petite diced tomatoes with peppers (any combination of 2 cans of tomatoes will do)
1 tablespoon ketchup
1 can black beans, drained and rinsed
1 can whole kernel corn
1 cup shredded cheddar cheese
4 large tortillas
Preheat your oven to 400 and find your deepest round baking dish, 9 or 10 inches in diameter, at least 2-1/2 inches deep.
Smash your garlic clove with the flat side of your knife and peel the skin off. Toss the whole clove into a skillet with your olive oil and heat over medium. Don’t forget to pull this out at the end. Chop your onion, and peppers and add them to the pan. Sprinkle them with salt and allow them to cook and soften for about 15 minutes.
Add the canned tomatoes, then fill each can about 1/4 of the way up with water. Swirl it around to get the tomatoey goodness off the side of the can, then add the water to the pan. Squeeze in the ketchup and allow it all to simmer together for about 10 minutes.
In the meantime, assemble your filling by mixing together black beans, corn, and most of the cheese. Hold a bit back for the very top.
Now it’s time to assemble. Start with a few spoonfuls of sauce spread around the bottom of your pan, then lay down a tortilla. Next, add a third of the filling, and some more sauce. Repeat this two more times.
Lay down the final tortilla on the top. Spread the last of your sauce over these, then top the whole thing with some extra shredded cheddar.
Bake this in the oven for 30 minutes. You will may want to put a baking sheet underneath your pan to catch any drips.
When the time is up, let your dish hang out for at least 10 minutes before cutting into it. Slice into wedges like a pie and serve it to your veggie loving friends and family.
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