“South of the Border Lasagna” Mexican Lasagna with Avocado Salsa
When I was in college one of my bestest buds Ashley (you can call her Lash-O) turned me onto Mexican lasagna. I’ve changed her recipe up a little bit, but it does take me back to the days of cooking ‘gourmet’ meals in college (Go Gators!).
What you need:
Flour Tortillas (for those with allergies you can use corn tortillas)
1 can Fat-Free Refried Beans
1 can Black Beans (drained)
1 small can Corn
1 diced tomato
Mexi-Cheese
Mushrooms (sliced)
1 Small onion chopped
Salsa (I used Taco Bell Salsa)
Set oven to 400 degrees
1. In a small sautee pan cook the mushroom and onions until they are fully cooked through. Set aside.
2. Lightly greased a small casserole dish. Rip up the tortillas to make them fit in the bottom of the dish (they should be large pieces). Spread the refried beans on the tortillas. Then, sprinkle black beans, corn, tomatoes, cheese and mushroom mixture. Drizzle with salsa.
3. Repeat the layers so that you’ve created about 3 layers. Then place in oven for about 20-25 minutes. Serve immediately.
For Avocado Salsa:
What you need:
2 Haas Avocados
1 Lime
1 Diced Tomato
Dried Cilantro (to taste)
Garlic Powder (to taste)
Onion Salt (to taste)
1. Dice avocado and tomatoes. Place in bowl and squeeze juice of 1 lime into the bowl. Then add cilantro, garlic powder and onion salt to your desired taste. Mix then place in fridge until ready to eat.
*For extra protein, you can add crumbled tempeh, seitan or Morningstar Meal Starters.
2 years ago