This dish is a hearty, fiesta style lasagna! Layers of salsa, cheese and tortillas-I’m salivating just thinking about how tasty it was last night! I set this dish on the table 45 minutes after I stared into a nearly empty fridge-it was the perfect way to use up veggies and random things we had leftover. It ended up being a crowd pleaser and I was happy, as always, to not waste a thing!
Vegetarian Enchilada Lasagna
Prep time: 45 mins. Servings: 10
2 medium sweet potatoes
1/2 red onion
3 cups black beans
2 cups sweet corn
2 cups mild salsa
1 cup mild tomatillo (green salsa)
2 cups shredded Mexican style cheese
6 burrito size tortillas
4 tbs. taco seasoning
1 tbs. garlic powder
1/8 tsp. cumin (just a light sprinkle really)
Salt and pepper
Pour 2 cups of water into a pan and heat on stovetop at medium high heat. Peel and dice onion and sweet potatoes. Add to the pan and cook until potatoes are soft-about 10 mins. Stir in corn and black beans.
Turn the oven on to 350 and spray a casserole dish with cooking pray or olive oil. I used an 8″x10″ casserole dish and it was the perfect size.
Add 1 cup of salsa to the pan,and set the other aside. Add in the tomatillo, taco seasoning, garlic, cumin and salt and pepper. Stir well until everything is blended and warm.
Lay two tortillas on the bottom of the casserole dish. Spoon half of the bean mixture over the tortillas and top with two more tortillas. Taking the second cup of salsa, spread half of it over the tortillas and sprinkle with one cup of cheese. Spread the rest of the bean mixture on top of the cheese and salsa. Add the last two tortillas and repeat the process with the salsa and cheese.
Bake in the oven until cheese is fully melted and slightly browned-about 10-15 minutes. Serve hot with a little sour cream and fresh cilantro if you have it! And don’t be scared to throw in other leftover veggies that might be in your fridge-it would make my heart happy to know you aren’t wasting good eats at your house either!