Description
A vegetarian Tex-Mex lasagna made with corn tortillas and packed with cheese and veggies. Garnish with cilantro, sour cream, and other favorite toppings.
Ingredients
- cooking spray
- 2 tablespoons olive oil
- 1 cup diced sweet onion
- 2 jalapeno peppers, seeded and diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 (16 ounce) jar salsa
- 1 (15.5 ounce) can black beans, rinsed and drained
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 3 cups shredded pepper Jack cheese, divided
- 2 cups ricotta cheese
- 1 egg, beaten
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 18 corn tortillas
- 1 cup enchilada sauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add onion
- jalapenos
- bell pepper
- and garlic; cook and stir until onion is translucent
- 5 to 7 minutes. Reduce heat to medium-low and add salsa
- black beans
- corn
- chili powder
- and cumin. Bring to a simmer; let simmer for 5 minutes.
- Combine 2 cups pepper Jack cheese
- ricotta cheese
- spinach
- egg
- salt
- and pepper in a bowl.
- Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon
- followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
- Bake in the preheated oven until cheese is melted and bubbly
- 45 minutes to 1 hour.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 12