Vegetarian Mexican Lasagna With Corn Tortillas

Vegetarian Mexican Lasagna is are composed of corn tortillas, cheese, and vegetables. Serve with cilantro, sour cream, and additional toppings of your choice.

Cook:1 hr
Total:1 hr 20 mins
Prep:20 mins
Servings:12

Ingredients For Vegetarian Mexican Lasagna

• cooking spray
• 2 tbsp olive oil
• 1 cup diced sweet onion
• 1 (15.25 ounce) can whole kernel corn(mkai dane), drained
• 2 jalapeno peppers, seeded and diced
• 1 red bell pepper(red shimla mrch), diced
• 4 cloves garlic, minced
• 1 (16 ounce) jar salsa
• 1 (15.5 ounce) can black beans, rinsed and drained
• ½ tsp salt
• 1 tsp ground cumin(zeera powder)
• 1 (10 ounce) package frozen chopped spinach(palk), thawed and drained
• 3 cups shredded pepper Jack cheese, divided
• 2 cups ricotta cheese
• 1 egg, beaten
• 1 tsp chili powder
• ½ tsp ground black pepper
• 18 corn tortillas
• 1 cup enchilada sauce

Directions

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper(red shimla mrch), and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn(mkai dane), chili powder, and cumin(zeera powder). Bring to a simmer; let simmer for 5 minutes.
• Combine 2 cups pepper Jack cheese, ricotta cheese, spinach(palk), egg, salt, and pepper in a bowl.
• Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
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• Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.

Cook’s Note:

The flavor of the dish is determined by the salsa and enchilada sauce used; if you don’t like spicy meals, use a mild salsa and enchilada sauce.

Nutrition Facts

• calories  411;
• protein 19.4g;
• carbohydrates 40.1g;
• fat 20.8g;
• cholesterol 70.2mg;
• sodium 862.9mg.