What could be more satisfying on a cold weeknight than a hot, gooey Mexican ”lasagna”. Flour tortillas and a spicy bean-corn mixture compose this lasagna-like casserole. Black beans are the legume with the richest antioxidant content. When cooked, black beans have a satisfying velvety texture which almost melts in your mouth. You could use pinto beans instead of the black beans.
I served this dish with a simple guacamole and citrus based salad.
1 tablespoon olive oil
1 onion, chopped
1 yellow bell pepper, chopped
2 cloves garlic, chopped
1 green hot pepper, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 18-oz can black beans, rinsed and drained
1 cup frozen corn
1/4 cup fresh cilantro, chopped
1 cup stewed tomatoes
4 large corn or flour tortillas
1 cup low-fat cottage cheese
1 cup grated cheddar cheese
2 green onions, chopped
Salt and pepper, to taste
Heat oil in a large skillet over medium heat. Add the onion and a bit of salt and saute about 5 minutes until translucent. Add garlic, bell pepper and hot pepper, saute for about 5 minutes more. Add chili powder, cumin, coriander and cayenne pepper and cook, stirring frequently until fragrant, about 2 minutes.
Remove from heat. Add black beans, corn and stewed tomatoes.
Preheat over to 350 F degrees.
Place 2 tortillas in the bottom of a lightly greased rectangle casserole dish. Add half the corn-bean mixture, top with half of the fresh cilantro and spread 1/2 cup of the cottage cheese on top. Sprinkle with half the cheddar cheese. Repeat the layers. Top with green onions.
Bake, uncovered, for about 45 minutes, until bubbly. Broil for 2 minutes, if desired. Let stand for 5 minutes before serving.
Serves 4 to 6
I made this for my family for dinner tonight and they loved it! Even my non-vegetarian parents were impressed! Thanks so much for the recipe!
Oh my gosh. Made this tonight for dinner tomorrow. Smells amazing. Looks amazing. Can’t wait until tomorrow!
Thank you!
[…] tonight’s vegetarian Mexican lasagna–which will be a variation on one I found over at Girl with Health Food. Pix to come later. Share this:TwitterFacebookStumbleUponLinkedInEmailPinterestTumblrLike […]
[…] Mexican Lasagna from Girl with Health Food. I substituted the tortillas for lasagna noodles. So […]
[…] Mexican Lasagna from Girl with Health Food. I substituted the tortillas for lasagna noodles. So […]
[…] Mexican Lasagna from Girl with Health Food. I substituted the tortillas for lasagna noodles. So […]
I made this today and it was so good. I live in Austria and we have limited types of Mexican foods (although more and more all the time!) so I used a corn/flour type tortilla. I like Ricotta more than cottage cheese and my hubby isn’t such a fan of spicy peppers so I substituted a normal green bell pepper for the hot one. It was so good! Thanks!