Sunday, April 20, 2014
Vegetarian Mexican Lasagna
Serving of Mexican Lasagna, with a dollop of sour cream
I’ve recently seen several “Mexican Lasagnas” posted around the web and decided to try one. Some used flour tortillas, and some corn. Although I generally prefer flour, I thought they might get doughy, and make it difficult to cut the finished lasagna into wedges. I bought white corn tortillas. I layered my lasagna with simple ingredients- refried beans, Spanish rice, black beans, corn, and cheese.
I had read a Martha Stewart recipe for enchiladas where you fry the tortillas in oil, then coat them with enchilada sauce, so I decided to do that. I fried each tortilla in coconut oil, then dipped them in sauce for each layer.
I spread refried beans for my first layer, topped with cheddar cheese and chopped black olives.
My second layer consisted of black beans and corn. I spread a little shredded queso fresco on top of the beans and corn (not pictured).
Layer three was some Spanish rice I had made, which was loaded with sautéed red and green bell peppers and sweet onion. I topped this with a little enchilada sauce.
Layer 4 was cheddar cheese and queso fresco.
Layer 5 was another layer of refried beans, cheddar cheese, and chopped black olives.
The final layer was another layer of black beans, corn, and quseo fresco.
I topped the lasagna with a seventh corn tortilla, fried in coconut oil, then dipped on both sides in enchilada sauce.
I covered my lasagna in foil, careful make the foil domed so as not to sit directly on the lasagna.
I baked for about 40 minutes at 350°. I removed it from the oven, topped it with shredded cheddar, then returned it to the oven a few minutes to melt the cheese.
I let the lasagna cool for about 5 minutes, then cut it into quarters. I topped it with sour cream. Guacamole, salsa or pico de gallo would be great too. I have a lot of friends who would throw on some slices of jalapeño on top. I live in Texas. I have friends that throw jalapeños on everything!