Tex Mex Lasagna
This recipe is easy, versatile, and makes a lot (a win for moms of teenage boys!) You can make it vegetarian, as I have here, or it would be great with any meat added–beef, chicken, shrimp–the possibilities are endless. You can also mix and match the veggies your family likes or whatever you have on hand. The enchilada sauce is really the star of the show here, with its depth of flavor provided by the broth and all of the warm spices. Delicious!
Ingredients
For the enchilada sauce:
3 tablespoons oil
3 tablespoons
3 cups low sodium chicken broth
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
Salt and pepper to taste
For the filling:
1 tablespoon extra virgin olive oil
1 onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced
1 can salt free corn
1 can black beans, drained and rinsed
1 can diced green chiles
10 flour tortillas (you can use corn tortillas if you prefer)
2 cups of shredded cheese
Instructions
Preheat oven to 350°
In a small sauce pan, heat 3 tablespoons oil over medium heat. Add flour, stir well and cook until the flour is just beginning to turn lightly golden brown. Add the spices, and stir well. Slowly add in the broth, stirring with a whisk. Bring to a boil, stirring constantly, until the sauce has thickened. Remove from heat.
Meanwhile, heat the olive oil in a large cast iron skillet. Add the onion and garlic, cooking until translucent. Add zucchini and bell pepper and cook until tender. Add the corn and black beans and season with salt and pepper, to taste.
To assemble, spread a thin layer of enchilada sauce in a 9×13 inch baking sheet. Make a layer of tortillas, tearing them to fit and make a solid layer. Add a layer of vegetables, a layer of enchilada sauce and a thin layer of cheese. Repeat, layering another layer of tortillas, vegetables, sauce and cheese. End by adding one more layer of tortillas and top with cheese. Bake for about 15-20 minutes or until heated through and the cheese is melted and golden.
Serve warm, and enjoy! Optionally, you could add pico, guacamole or sour cream on top to serve.
Tommy
This stuff is awesome. You’ll go back for seconds and thirds.