"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Thursday, October 18, 2012

Mexican Bean and Vegetable Lasagna

24 soft corn tortillas
1 medium yellow onion
1 medium green bell pepper, small dice
1 bunch green onion, sliced thinly
3 cloves garlic, peeled and minced
2 Tbsp. fresh oregano, fine chopped
2 Tbsp. fresh cilantro, fine chopped
1 Tbsp. cumin
1 small can chopped green chiles
1(15oz.) can black beans, drained and rinsed
1(15oz.) can pinto beans, drained and rinsed
1(15oz.) can red kidney beans, drained and rinsed
2 summer squash, shredded (flesh only, discard seeds in the center)
2 zucchini squash, shredded (flesh only, discard seeds in the center)
1 C. frozen corn, defrosted
1/2 C. sour cream
1/4 C. mayonnaise
1 large can enchilada red sauce
1 C. plus shredded Monterey Jack and cheddar cheeses (50-50)

Preheat oven to 375 degrees F.

In a small bowl combine mayonnaise, green chiles and sour cream, reserve on the side.

In another bowl combine summer squash and zucchini with the corn.  Reserve.

In a medium sauce pan sauté onions until soft, about 3-4 minutes add bell peppers and continue to cook for another 2-3 minutes.  Add garlic, cook for a minute or two.  Add cumin and oregano cook another minute.  Add enchilada sauce and bring to a boil.  Reduce heat immediately and add beans, green onions, and cilantro.  Stir well and remove for heat.  Reserve.

Spray a 9 x 13 baking dish with non-strick spray.  Lay down a layer of tortillas overlapping the edges to form a base in the dish.  Spoon a third of the green chile cream onto the tortillas and spread to form an even layer.  Sprinkle a third of the cheese over the cream layer.  Sprinkle a third of the vegetable mixture over the cheese.  Ladle a third of the bean mixture over the vegetable layer.  Lay down another layer of tortillas and repeat layering until the dish is full and all ingredients have been used.  Using the extra cheese, top the "lasagna".

Place dish on a rimmed baking sheet and place into the hot oven.  Cook for 40-50 minutes or until cheese is bubbling and golden brown on top.  Remove from the oven and let rest for 10-15 minutes before cutting serving.  Serve with a chopped salad and Enjoy!


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