A vegetarian Tex-Mex lasagna made with corn tortillas and packed with cheese and veggies. Garnish with cilantro, sour cream, and other favorite toppings.
Ingredients
- cooking spray:
- olive oil: 2 Tbsp
- sweet onion: 1 cup (diced)
- Jalapeno peppers: 2 piece (diced)
- red bell pepper: 1 piece (diced)
- garlic: 4 clove (minced)
- salsa: 1 jar (16 ounce jar)
- black beans: 1 can (15.5 ounce can, drained)
- whole kernel corn: 1 can (15.25 ounce can, drained)
- chili powder: 1 tsp
- ground cumin: 1 tsp
- frozen chopped spinach: 1 pack (10 ounce pack, drained)
- pepper jack cheese: 3 cups (divided, shredded)
- ricotta cheese: 2 cups
- egg: 1 piece (beaten)
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- corn tortillas: 18 piece
- enchilada sauce: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
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Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
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Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
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Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.
