Mexican lasagna

[Guest guest]

This is a variation on a Rachael Ray recipe that calls for chicken, but I have

modified it to be veggie. I really love it as a quick, easy, protein-dense meal

that makes enough for two plus leftovers. It's versatile if you want to

substitute other ingredients than those called for, and it can taste slightly

different every time, depending on the beans, salsa, and cheese you decide to

use. Also feel free to throw in more veggies. I think zucchini makes a nice

addition.

 

3 tablespoons extra-virgin olive oil

1 package TVP or soy crumbles (like hamburger)

2 tablespoons chili powder

2 teaspoons ground cumin

1 (14-oz) can stewed tomatoes or fire-roasted chopped tomatoes

1 cup medium heat taco sauce or salsa

1 (15-ounce) can black beans, drained

1 cup frozen corn kernels

Salt

4 (8 inch) whole wheat tortillas

2 1/2 cups shredded Cheddar or shredded pepper jack

 

Preheat the oven to 425 degrees F.

 

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin

olive oil – twice around the pan. Add soy crumbles and season with chili powder

and cumin. Heat the crumbles, 5 minutes. Add stewed tomatoes or fire-roasted

chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture

through, 2 to 3 minutes then season with salt, to your taste.

 

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1

tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer

with. Build lasagna in two layers of soy and beans, then tortillas, then cheese.

Repeat: soy, tortilla, cheese again. Bake lasagna 10 minutes until cheese is

brown and bubbly.

 

Enjoy!

Sharon in CA

 

 

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[Guest guest]

Yum! Sounds wonderful - thanks!

 

 

Sharon Wylie <swylie2002 wrote:

This is a variation on a Rachael Ray recipe that calls for chicken, but I have

modified it to be veggie. I really love it as a quick, easy, protein-dense meal

that makes enough for two plus leftovers. It's versatile if you want to

substitute other ingredients than those called for, and it can taste slightly

different every time, depending on the beans, salsa, and cheese you decide to

use. Also feel free to throw in more veggies. I think zucchini makes a nice

addition.

 

3 tablespoons extra-virgin olive oil

1 package TVP or soy crumbles (like hamburger)

2 tablespoons chili powder

2 teaspoons ground cumin

1 (14-oz) can stewed tomatoes or fire-roasted chopped tomatoes

1 cup medium heat taco sauce or salsa

1 (15-ounce) can black beans, drained

1 cup frozen corn kernels

Salt

4 (8 inch) whole wheat tortillas

2 1/2 cups shredded Cheddar or shredded pepper jack

 

Preheat the oven to 425 degrees F.

 

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin

olive oil – twice around the pan. Add soy crumbles and season with chili powder

and cumin. Heat the crumbles, 5 minutes. Add stewed tomatoes or fire-roasted

chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture

through, 2 to 3 minutes then season with salt, to your taste.

 

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1

tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer

with. Build lasagna in two layers of soy and beans, then tortillas, then cheese.

Repeat: soy, tortilla, cheese again. Bake lasagna 10 minutes until cheese is

brown and bubbly.

 

Enjoy!

Sharon in CA

 

 

______________________________\

____

Fussy? Opinionated? Impossible to please? Perfect. Join 's user panel and

lay it on us. http://surveylink./gmrs/_panel_invite.asp?a=7