Serving of Mexican Lasagna, with a dollop of sour cream
Personal Photo
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!
Personal Photos.
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