What? Could it be? ANOTHER weekly feature? Why yes! Yes it is!
I’m always searching for vegetarian recipes that actually taste good (which, to the novice, can be difficult). Luckily two of my favorite Canadians introduced me to these ridiculously good cookbooks that, while not vegetarian per se, can very easily be adapted to be meat-free. One of them is “Eat, Shrink, and Be Merry” by Janet & Greta Podleski, which is where I found today’s recipe. Who knew that Canadians were such foodies?
1 cup diced red onions
1 cup diced green bell pepper
2 tsp minced garlic
1 cup canned black beans, drained and rinsed
1 cup diced tomatoes
1/2 cup frozen corn
1 1/2 tsp chili powder
1 tsp ground cumin
2 cups tomato puree
1 cup medium salsa
1/4 tsp freshly ground black pepper
2 tbsp minced fresh cilantro
4 large or 8 small whole wheat tortillas
1 1/2 cups shredded cheddar cheese
1/4 cup chopped green onions
1 cup light sour cream
1. Preheat oven to 375. Spray a 9 x 13-inch casserole dish with cooking spray and set aside.
2. In a large pot or skillet, cook onions, green pepper, and garlic over medium-high heat until tender.
3. Add black beans, tomatoes, corn, chili powder, and cumin. Cook and stir for 2 more minutes. Add tomato puree, salsa, and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.
4. To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top with 1/2 the tortillas, overlapping and cutting them as necessary to fit. Top with 1/3 sauce mixture, followed by 1/2 the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce and top with green onions.
5. Cover with foil and bake for 35 minutes. Uncover and bake 10 more minutes. Let lasagna stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream.
This is super healthy, super low-fat, and super yummy!