Gluten-Free, Vegetarian, “Mexican” Lasagna
Servings: 8–10
Preparation Time: 15 minutes
Ingredients:
- 1 onion
- 1 jalapeño
- 1 green pepper
- 2 tablespoons coconut oil
- 1/2 cup frozen corn
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- nine 6-inch corn tortillas
- 1/2 cup salsa
- 16 ounces organic refried beans
- 8 ounces shredded cheese
- cilantro for garnish
Directions:
Slice onion, jalapeño, and green pepper and sauté in coconut oil in a large saucepan over medium heat until softened but still slightly crisp, 5–7 minutes. Add frozen corn and heat through. Season with ground cumin and salt. Remove from heat.
Preheat oven to 375 degrees.
Using 8 x 10-inch pan, cut 3 tortillas to cover bottom of pan. In a small bowl, combine salsa and refried beans. Spread beans over tortillas and top with half of the cheese.
Top with another layer of tortillas and green pepper/onion mixture. Top with final layer of tortillas and remaining cheese.
Bake covered with aluminum foil for 20 minutes. Uncover and continue baking another 10–15 minutes until top is golden brown.
Serve topped with cilantro.
Recipe and photo submitted by Tammy, Union City, TN.
