It seems like recently, I have been having an unprecedented level of success with new recipes. I have several that I want to share with you, so I thought I’d start with the Veggie Enchilada Lasagna that I made. The original inspiration came from this recipe at Green Acres Hobby Farm. However, since I have to use gluten free corn tortillas, I decided to lay them flat instead of rolling them. Have you ever tried rolling corn tortillas?
First, you want to saute your veggies. I used green pepper, zucchini, yellow squash, onion and garlic. I didn’t think about it, but I bet corn would go well in the mix too.
While they are cooking, put a layer of tortillas in a 9×13 pan. Don’t be afraid to tear apart the tortillas to fit.
Take a can of black beans (or the equivalent of presoaked, precooked dried black beans) mix with a TBSP of taco seasoning (I use this recipe) and a splash of water. Spread the beans on the tortillas and top with a layer of cheese. Add a layer of corn tortillas.
By now, your veggies should be pretty well done. You want them not crunchy, but not soggy either. Add a Tbsp of taco seasoning to them as well. I think I threw in a little extra cumin and chili powder also. Spread them on top of the 2nd layer of tortillas, and cover with enchilada sauce. I made this recipe, and I used about half of it on this layer. If you like a little extra spicy, you can add red pepper flakes to the veggies or the sauce. Sprinkle a small amount of cheese over this layer.
Top with one more layer of tortillas. Spread the remaining enchilada sauce over the tortillas, and top with cheese. Stick it in the oven and bake it until all the cheese is melted and it’s a bit bubbly.
I was really happy with this recipe. I loved that I can make it all from scratch, but it’s also great to use premade foods for just a little extra convenience. I love being in the kitchen, and I felt like the scratch items cost a very small amount of time. It was also an inexpensive yet hearty meal with lots of healthy stuff in it.:)Pin It