In the Kitchen: Vegetarian Mexican Lasagna

Friend of the show, Taylor Greenberg, was in the kitchen showing us how to take the usual ho-hum taco night to a whole new level with her rendition of Vegetarian Mexican Lasagna!

As always, Taylor shows us how to cut the fat, up the protein and flavor, and make amazing dishes that even the pickiest eaters love. 

Mexican Lasagna

(Serves 8)

2 cans of black beans, drained, not rinsed

1 medium bell pepper (any color will work)

1 medium yellow onion

1 tablespoon of olive oil

2 tbsp. of cumin

1 tbsp. of chili powder

4 whole wheat tortillas

2 cups of your favorite jarred salsa

1/2 cup of shredded Mexican style cheese

 

Chop the peppers and onions and add to a large skillet with olive oil over medium heat

Saute until translucent and stir in black beans, cumin, and chili powder

Let simmer over medium-low heat for ten minutes

Meanwhile, slice the tortillas into squares to fit an 8x8 baking dish

Spray the baking dish with cooking spray and place a tortilla on the bottom, top with 1/4 of the black bean mixture, followed by 1/2 cup of salsa

Continue this layering process until all ingredients are used

Top with the shredded cheese and cover with aluminum foil

Bake at 400 degrees for 30 minutes

Remove foil and placed under broiler for 3 minutes, until cheese becomes brown and bubbly

Let set for about 20-30 minutes before slicing and serving