Friday, August 27, 2010

Mexican Lasagna

Some time ago I realized that most of the time I liked my homemade Mexican food much better than the restaurant Mexican food. I don't like the excess of salty cheese and the lack of variety in vegetarian choices (typically, all you can get is cheese, refried beans, and rice) While my food may not be authentic, it offers more and it's good!

So, let me introduce Mexican Lasagna.


  • 1 1/2 cup chopped onion
  • 1 lb zucchini, diced (about 3 cups)
  • 2 1/2 tsp cumin
  • 1 can diced tomatoes with chilies
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 can (10 oz) mild enchilada sauce or salsa
  • 1/2 cup chopped cilantro
  • tortillas
  • 1 1/4 cup shredded Cheddar


Heat oven to 400F. Coat a 3-qt round dish with nonstick spray.
Heat oil in a large non-stick skillet; add onion and saute 5 minutes. Add zucchini and cumin, saute another 5 minutes. Stir in tomatoes, beans, corn, and sauce. Bring to a simmer. Remove from heat and stir in cilantro.
Place a tortilla into the baking dish. Top with veggie mix (about 1 1/2 cup) and sprinkle with about 1/4 cup cheese. Repeat 4 times (or as many time as you dish size will allow). Cover with foil and bake 20-25 minutes. Cool 5 minutes before serving.

Usually, you can cut it into pretty neat slices. It looks cheerful and tasted great! 

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