Vegetarian Green Enchilada Lasagna

• 1 small onion, diced
• 8 ounces sliced mushrooms
• 1 (15 ounce) can corn
• 1 (15 ounce) can black beans
• 3 cups Baby Spinach
• 9 corn tortillas
• 2 cups mexican style cheese
• 1/2 teaspoon garlic salt or 1/2 teaspoon goya adobo seasoning
• 1/2 teaspoon black pepper
• 1 (10 ounce) can green enchilada sauce
• 1 1/2 cups tomatillo salsa

1. Preheat the oven to 400 degrees fahrenheit.
2. Saute the onion until translucent.
3. Add garlic salt and black pepper.
4. Add mushrooms and cook until tender.
5. Add corn and black beans to heat through.
6. Add spinach and cook until wilted.
7. Mix together the enchilada sauce and salsa.
8. Spread a thin layer of sauce in a 9x13 baking dish.
9. Lay out 4.5 tortillas to cover the bottom
10. Spread out half of the veggies.
11. Pour half of remaining sauce over veggies.
12. Sprinkle half of the cheese.
13. Repeat with tortillas, veggies, sauce and cheese.
14. Bake for 30 minutes at 400 degrees.

onion, mushrooms, corn, black beans, spinach, corn tortillas, mexican style cheese, garlic salt, black pepper, green enchilada sauce, salsa

Taken from www.food.com/recipe/vegetarian-green-enchilada-lasagna-410477 (may not work)