Mexican Vegetarian Lasagna
2 TB oil or butter an onion
garlic cloves or powder
1 can diced tomatoes
1 packet taco seasoning
1 bag frozen corn/black bean mix
2 C veggies food processed*
1 package soft (corn is good) tortillas
1 bag 4 cheese Mexican blend
sour cream & sliced olives for garnish
- Preheat oven to 350 F; preheat medium pot on medium heat. Chop onion and garlic.
- Put oil or butter in pot. Add onion and garlic. Cook, stirring occasionally, until soft.
- Add tomatoes and taco seasoning. Mix well.
- Add corn/black bean mix to onion/garlic/tomato pot, mix well.
- After corn/black bean/tomato mix as been heated, stir in processed veggies.
- Line lasagna pan (we usually use 10x13) with tortillas cut to fit. Save excess pieces.
- Put on a layer of veggie mix. Add 2 layers of tortillas. More veggie mix. Then a generous layer of cheese. Continue these layers until you run out of ingredients.
- Bake 30 minutes, until cheese is melted and sauce is bubbling.
- Serve with sour cream and olives (guacamole if you like that; Duane hates guacamole).
*Duane found this recipe online and was very excited for us to try it. However, the original recipe calls for "veggie crumbles" which is a soy-based meat substitute. Since soy is not a healthy, I decided to try an alternative. I used whatever veggies I had on hand and food processed them until they resembled ground beef in consistency. I usually use: peppers (green, red, yellow, whatever I have), mushrooms, summer squash (yellow and zucchini), beans (usually kidney or black), celery, and whatever else I happen to have!
The first time I made this, I did make a small vegetarian one for me, and a small one with ground beef for Duane. (The original recipe did call for the veggie crumbles to be browned, and so i "browned" the processed, ground beef-textured veggies when I browned the beef. I have found that it is not necessary to brown veggies.) I made him taste the veggie one at that meal, and he liked it well enough that I now only make the vegetarian version. We did find that it needs to be well spiced, so I usually use 2 packets. I made it when my in laws came, and they were surprised to learn that it was vegetarian. We use organic corn tortillas, but I have found other types of gluten-free tortillas at the health food store. Also, Duane felt the 2 layers of tortillas in the middle was important (two sets of tortillas in the same tortilla layer, i mean) because without it there wasn't enough "bread stuff" to hold it together.
The one problem with this is using the taco seasoning packet. Since it is commercially processed, it probably has "bad stuff" in it like MSG. I am playing with a mix to replace the taco seasoning packets.
This is one from Heloise which she says replaces 1 taco seasoning packet:
- 2 tsp chili powder
- salt, pepper and onion powder to taste
- "dash" of oregano crushed
Mix well
(I've played with this since then and do add the other spices to it. I use about 1-1/2 TB for the taco seasoning. If you use too much (and i did once) it will be HOT! I'll post the final taco seasoning recipe soon. K)
