Introduction: Enchilada Lasagna

Picture of Enchilada Lasagna

I went to a vegetarian restaurant and paid $8 for a piece of what they called Mexican Lasagna. I felt cheated. This thing was something I could make, so I figured out what all went into it and made it myself. Now it is a common feature food in our house. It takes a little work, but it is a meal in a dish, and you can work on other things while it is cooking so it really isn't that bad. Not only that if you get the special corn tortillas it can be vegan too.

Step 1: 1: Get Things Started

Picture of 1: Get Things Started

So the basics of what you'll need are:

Half an onion (chopped)

Half a green pepper (chopped)

Half a spicy pepper (chopped finely)

Mushrooms (chopped)

16 oz can of black beans (or two cups of re-hydrated black beans)

16 oz can of diced tomatoes or the equivalent fresh chopped (I used fire roasted because I like the taste)

12 oz can of tomato paste

! box of corn tortillas (the color doesn't matter I had blue so I used blue)

spices (chili powder, ground cumin, garlic powder, ground pepper, a little salt)

In a pot put in the chopped onions with a little oil and cook at medium heat until the onions start to turn translucent, then add the peppers. When the onions are fully translucent add the mushrooms. Stir and cook until the mushrooms have stared to cook down.

Step 2: 2: Sauce and Spice

Picture of 2: Sauce and Spice

Turn down the heat to low and add the diced tomatoes and then the tomato paste. Depending on the thickness of your paste you might need to add half a can of water. Mix all that together. Open your black beans and give them a quick rinse in the can and then dump that into the pot. Add your spices and mix everything. Let this simmer for 10-15 minutes stirring from time to time.

Step 3: 3: Dish for Your Dish

Picture of 3: Dish for Your Dish

Preheat your oven to 350°F. In a 9" X 9" casserole dish liberally spray with the oil of your choice. Take your corn tortillas and break them in half and line your dish. It doesn't have to be perfect just rather flat. Then add just enough sauce to cover the tortillas and then make another layer. In total I usually get 3 layers out of it. Cover with aluminum foil and when the oven is hot put the dish in and set a timer for 30 minutes.

Step 4: 4: Almost Done

Picture of 4: Almost Done

After 30 minutes (and washing most of the dishes) at 350°F take off the aluminum foil and put it back in the oven for 15-25 minutes (enough time to make a salad). When it comes out you have your Enchilada Lasagna! I have topped it with sliced olives and fresh green onions, and even vegan cheese. I would advise putting a little more spices on top to add the smell of Mexican spicy food.

This is also one of those dishes that leftovers were made for. You can also freeze it and have it for later, and it is a real meal. You get most of your food ratios with the protein from the beans, fiber from the peppers and onions, carbohydrates from the corn tortillas, and it is something that I is tasty. Have a spinach salad to get your calcium and you've got a complete vegan meal. You can eat vegan and not look like one of the Walking Dead as long as you eat the needed food ratios.

In total this meal didn't even cost me $8, let alone one piece. It can feed a family of 4 with no problem. It isn't that hard but it does take time, so plan accordingly. This is also a very good cold weather meal since you're heating up the kitchen and the Enchilada Lasagna stays warm for a long time. I hope you enjoy this as much as I do.

Comments

dadsaid5x (author)2016-06-15

I really love meals like this. my gleek glands are flowin! You know, like when you see a lemon getting cut and your jaw/cheek/ throat gets that weird feeling. I'm soooo hungry now!

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