A vegetarian Tex-Mex lasagna made with corn tortillas and packed with cheese and veggies. Garnish with cilantro, sour cream, and other favorite toppings.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
411 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Step 2
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.
Step 3
Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
Step 4
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.
Step 5
Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.
Ingredients
½ teaspoon salt
1 egg, beaten
½ teaspoon ground black pepper
1 red bell pepper, diced
2 tablespoons olive oil
1 (15.25 ounce) can whole kernel corn, drained
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 (16 ounce) jar salsa
2 cups ricotta cheese
cooking spray
1 cup enchilada sauce
1 (15.5 ounce) can black beans, rinsed and drained
