Mexican Lasagna
- 2 Tablespoons Olive Oil
- 1/2 cups Red Onion, Finely Chopped, Divided Use
- 1 package Frozen Boca Meatless Crumbles, 16 Ounce Package
- 2 Tablespoons Taco Seasoning
- 1 teaspoon Ground Cumin
- 13 cups Water
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- 2 cloves Garlic, Minced
- 1 can (15 Oz. Size) Diced Tomatoes With Green Chilies
- 1 can (10 Oz. Size) Enchilada Sauce
- 13 cups Low Fat Sour Cream
- 2 pinches Red Pepper Flakes
- Salt And Pepper, to taste
- 2 cups Low-fat Or Fat-free Mexican Blend Cheese
- 1 package Whole Wheat 6-inch Tortillas (usually 10 Come To A Pack)
- Preheat oven to 350 degrees F
- Add olive oil to a large skillet or pan.
- Take half of the chopped onion and saute over high heat for 3-5 minutes or until translucent.
- Add the Boca crumbles (you can substitute your favorite meat instead if you dont want to go the vegetarian route).
- Add the ground cumin and taco seasoning.
- Cook until heated through.
- Add a little water to keep the Boca moist.
- Transfer to a bowl and set aside until ready to assemble
- In the same skillet or pan, saute the rest of the onion over high heat.
- Add the drained, rinsed beans and the garlic.
- Cook, but be careful not to burn the garlic.
- Add the tomatoes and enchilada sauce.
- Bring the pan to a boil and then turn down the heat and let simmer for 15 minutes.
- Stir in the sour cream and turn off the heat.
- You can add some red pepper flakes, salt and pepper as needed at this point.
- Take tortillas and cut them in half.
- In a 9 x 13 glass baking dish, ladle some sauce on the bottom.
- Add a layer of tortilla halves.
- Then layer with Boca crumbles, cheese, sauce, tortillas, Boca crumbles, cheese, sauce, rest of the tortillas, and cheese all over the top.
- Bake for 15-20 minutes or until cheese is bubbly and slightly browned.
- Let sit for 5 minutes before serving.
- Enjoy!
olive oil, red onion, crumbles, ground cumin, water, black beans, garlic, tomatoes, enchilada sauce, low fat sour cream, red pepper, salt, blend cheese
Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/mexican-lasagna-5/ (may not work)