Vegetarian Mexican Lasagna.

Vegetarian Mexican Lasagna.

Juan is picky. He likes to think he is not picky.. But that is just not the case.
He is a vegetarian, and he is a picky one.
A fearful vegetarian.
I come up with all sorts of wacko jacko vegetarian ideas/options, and they are most often met with distrust, and usually a certain face.
It makes it hard.
My feelings get hurt easily.
I’ll take a picture of whatever the fuck, and be fine with any criticism you might have, but talk about my food…
It makes me shrivel up.
I will be the first to shout all of my food’s shortcomings in a room, so if anyone agrees with me, well..

I already said it. So you can’t observe something I already know.
(i suppose i do that with all sorts of things……. don’t psychoanalyze me!!!!!!!)

When I eat with Brad and Juan, I usually make tacos.
Or.. I make some beans, and chop some stuff, and heat up some tortillas.
This is Brad’s favorite(next to Kraft Mac n’ Cheese).
They already had tacos on Monday, so I read around about Mexican lasagna.

Here’s what I came up with.
Easy as all get out, and better if you make it the night before.
I feel like all the stuff has a chance to get acquainted.
(say what’s up to my momz looming in the kitchen with me.. haaaaay, girl.)

p.s. that avocado was never used, though we did have chips and store-bought guacamole.

I’d like to add that this is NOT my Mexican addition to Plate Tectonics.
It’s a bastardization of Italian, American, and Mexican.
And I only include Italian in there because it’s called lasagna.
Because Brad said this recipe is now up there with tacos and mac n’ cheese, it needed to be posted.

I sauteed the onion and peppers in a bit of olive oil, just for a bit.. To get out some moisture, and a little of that crunch.

Then just mixed all of the stuff.
Not the tortillas, enchilada sauce, or melty cheese, though.

I then layered the other things.
Enchilada sauce on the bottom of the pan..
Two large tortillas..
Shredded melty cheese..
Enchilada sauce..
Melty cheese..
Then topped it with tortillas, enchilada sauce, and more melty cheese.

I covered it with plastic wrap, then aluminum foil.
(the plastic wrap doesn’t melt, but keeps the cheese from sticking to the foil.)

I baked it at 350, covered, for an hour and 15 minutes.
I removed the plastic and foil, and baked for an additional 20 minutes.
Make sure to put a baking sheet underneath, as there will be spill-over.

I recommend letting the lasagna sit for at least 20-25 minutes after you take it out of the oven.
It will keep it’s form better.
We were hungry kitties, though.

I sprinkled it with chopped/seeded jalapenos, cilantro, and green onion.
Served with sour cream.


Vegetarian Mexican Lasagna
6 10″ flour tortillas
Large can red enchilada sauce
2lbs mexican blend shredded cheese(or cheddar)

16oz can black beans
12oz can corn
12oz can fire roasted tomatoes
12oz queso fresco(in theory, you could use cottage cheese… but boo.)
2 peppers(any color), chopped
1/2 bunch green onion, chopped
1/2 bunch cilantro
1 jalapeno, seeded, chopped(more to taste)
2 small cans diced green chiles
3 cloves garlic, minced
1 tbsp cumin
1 tsp coriander
1 tbsp Adobo

Mix and layer, yo. Pretty simps.

I have to add that the filling is some pretty stellar salsa just on it’s own.

I mean… If you’re into that sort of thing.