Vegetarian Tortilla Lasagna

This recipe comes courtesy of Sumaya Sol Café Cookbook. We feasted on this and other delicious melas at the Green Lotus Guatemala retreat.

Black beans are a great low fat, high fiber, vegetarian protein option.

Ingredients

• 6 8-inch tortillas (wheat or

• corn)

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 tablespoon chili powder

• 2 teaspoon Ancho chile powder

• 2 cloves Garlic, minced

• 2 cup tomatoes, strained &

• stewed, divided (or use canned)

• 1 ½ cups cooked black beans (or 1 15-oz. can black beans, rinsed and

• drained)

• 2 medium zucchini, diced

• ½ cup fresh or frozen corn kernels

• 1 cup Monterey jack or pepper jack cheese, grated

Instructions

• Preheat oven to 350°

• Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once—this will help prevent sogginess

• Heat oil in saucepan over medium heat. Add onion and sauté 5 minutes, or until soft.

• Stir in chili powders and garlic and cook 30 seconds.

• Add 1 ½ cup strained tomatoes, beans, zucchini, corn, and ½ cup water

• Season with salt and pepper to taste

• Cover, and cook 10 minutes, or until zucchini is tender

• Coat 2-inch-deep x 8-inch round baking dish with cooking spray

• Spread ¼ cup strained tomatoes in bottom of pan

• Set 1 tortilla in pan, top with ¾ cup bean mixture and ¼ cup cheese

• Repeat layering 4 more times

• Top with last tortilla, and spread remaining ¼ cup strained tomatoes over top

• Sprinkle with remaining ¼ cup cheese

• Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted

• Let stand 10 minutes before cutting into 6-8 wedges

Try it with chicken and top with freshly made guacamole!

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