Mexican Lasagna (Vegetarian)

Ingredients:

  • 2 bunches of cilantro
  • 4 green onions
  • 2 garlic cloves
  • 10 ounces of fresh baby spinach
  • 2 zucchinis -  shredded on a box grater
  • olive oil for sauteing
  • 1 dozen corn tortillas
  • 1 can of black beans - rinsed and drained
  • 3 cups of prepared salsa
  • 2 cups of queso fresco cheese - crumbled
  • 1 cup of shredded cheddar or jack cheese (or a combo of the 2)
  • Avocado, sour cream, and black olives to garnish

Directions:

Use a food processor to make quick work of your chopping - remove the tops of the cilantro (you want mostly leaves and minimal stems) and add them to the food processor (save a little to garnish if you like). Cut the green onions into 1 inch pieces and throw them in with the cilantro. Add the garlic cloves and pulse until chopped small. Add the spinach and pulse a few more times to roughly chop.

In a large frying pan, heat a couple tablespoons of olive oil over medium heat. Saute the grated zucchini for a few minutes until the liquid cooks off. Add the spinach, cilantro, green onion and garlic from the food processor and saute a few more minutes. You want most of the veggies' liquid to cook off.

Spray the bottom of a large casserole dish (I used an oval 11" x 9" CorningWare dish) with non-stick spray (or coat with a little oil). Layer 4 of the corn tortillas on the bottom (Cut them in half if you need to in order to cover the dish). The tortillas will overlap. Add half of the black beans to the tortilla layer, then add half of the veggie mixture, next add one cup of salsa, then on cup of the crumbled queso fresco cheese. Add the next layer of 4 tortillas, then the rest of the beans, veggies, another cup of salsa, and the rest of the queso fresco. Finish with the last layer of 4 tortillas, the last cup of salsa then top with the shredded cheese. Cover with foil and bake for about 30 minutes. Take the foil off and bake another 5 to 10 minutes.

Let cool for about 10 minutes to set and serve topped with sour cream, olives, diced avocado, cilantro and green onions.

Serves 4-6