Mexican Lasagna

On July 4th, we had friends over for dinner and I tried out a recipe I had found online a few days earlier.  I made a regular version, which is vegetarian, and a vegan version for one of our friends.  I thought they both turned out really good, so I thought I would share the recipe.  If you prefer to make the vegan version, just substitute the cheese and sour cream.  You could probably add meat to this as well.  I love recipes that can be tailored to suit everyone's tastes!

I forgot to take photos, so this is what it looks like reheated the next day!

Vegetarian Mexican Lasagna

• 1 14oz can of diced tomatoes with chilies
• 1 10oz package of frozen spinach, thawed and squeezed dry
• 1 can of black beans
• 1c frozen corn
• 2Tbsp chopped fresh cilantro
• 1/2c textured vegetable protein (I had to ask my vegetarian friend what this was!)
• 1tsp taco seasoning -I make my own.  You can find a recipe here.
• 1c sour cream
• 2c shredded cheese (I used a Mexican blend, but feel free to mix it up!)
• 8 corn tortillas, cut into wedges 

Preheat the oven to 350 degrees.  Combine everything in a large bowl, reserving 1/2c of the cheese.  Coat a baking dish with oil or cooking spray.  The original recipe calls for an 11 x 7 dish, but I'm pretty sure mine were slightly larger.  Layer half of the tortilla wedges in the bottom of the pan, overlapping them slightly.  Top with half of the mixture, using the back of a spoon or spatula to evenly spread it.  Layer the rest of the tortilla wedges and then top with the remaining mixture and reserved cheese.  Cover with foil and bake for 30 minutes.  Remove the foil and bake for an additional 30 minutes.

Easy, right?  Original recipe found here.