A vegetarian TexMex lasagna made with corn tortillas and packed with cheese and veggies Garnish with cilantro sour cream and other favorite toppings
Prep Time
1 hr 20 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Heat olive oil in a large skillet over medium heat. Add onion
jalapenos
bell pepper
and garlic; cook and stir until onion is translucent
5 to 7 minutes. Reduce heat to medium-low and add salsa
black beans
corn
chili powder
and cumin. Bring to a simmer; let simmer for 5 minutes.
Combine 2 cups pepper Jack cheese
ricotta cheese
spinach
egg
salt
and pepper in a bowl.
Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon
followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
Bake in the preheated oven until cheese is melted and bubbly
45 minutes to 1 hour.
Cook’s Note
The flavor is dependent on the salsa and enchilada sauce used. For example
