Vegetarian Mexican Lasagna!!!
So, I was going to make enchiladas but decoded to try out something I had YEARS ago! It was called a quesadilla casserole, but with the layers, it’s really more of a lasagna style dish. Really easy to make, very easy to alter(to taste).
What you need…
1 package ground soy “meat”(you don’t need this, you could use more beans)
2 cups shredded cheese
1/2 white or yellow onion diced
1 can black beans
1 can yellow hominy (corn is just as good)
1 small can chiles(I used jalepenos but I like spice)
16 oz enchilada sauce(alternatively tomato sauce and 1 tbsp taco seasoning would work)
8 tortillas(I use whole wheat flour tortillas)
How to make it…
Saute the onion and ground soy “meat” with tbsp olive oil in large pan.
Rinse off beans, corn, and drain. Add to the enchilada sauce along with the can of chiles.
When the onions and “meat” meat start to brown, add the sauce(with the beans, corn, chiles). Bring to a boil, then simmer for 5 minutes.
Add 1/2 cup mixture on bottom of large baking dish. Put two tortillas down(layer 1). Add 1/2 cup mixture on top of tortillas. Add 1/2 cup cheese.
Add two more tortillas(layer 2), then another 1/2 cup mixture. On top of that, add 1/2 cup cheese.
Layer 3 is the same, two tortillas and 1/2 cup mixture with 1/2 cup cheese.
Finish with the top layer, then add the remaining mixture and cheese.
Bake uncovered on 350 degrees for 15 minutes. Top with cotija, diced tomatoes and cilantro.
This will be a hit. I coultn’t stop munching it. Says serves 8 people, but it only served me, for two days though.