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Vegetarian Enchilada Lasagna

 

Are you tired of the same old tacos every Tuesday? Well, why not mix things up with this delicious vegetarian enchilada lasagna recipe? It's a fun take on Taco Tuesday that's sure to be a hit with the whole family.

This recipe takes all the flavors of classic enchiladas and layers them like a lasagna. The result is a cheesy, saucy, and satisfying dish that's perfect for any weeknight dinner. Plus, it's vegetarian-friendly, so you can feel good about serving it to everyone at the table.

The best part about this recipe is that it's customizable. You can add your favorite veggies or swap out the cheese for a dairy-free option. The possibilities are endless, and that's what makes it such a fun twist on Taco Tuesday.

To make this recipe, you'll need just a few simple ingredients, including corn tortillas, black beans, corn, salsa, enchilada sauce, bell peppers, onion, garlic, and shredded Mexican cheese blend. You'll layer these ingredients in an 8x6 glass baking dish and bake until the cheese is melted and bubbly.

Once it's done, you can top it with diced avocado, chopped cilantro, sliced green onions, and/or sour cream. These toppings will add even more flavor and texture to the dish, making it even more delicious.

So why not try something new this Taco Tuesday? This vegetarian enchilada lasagna is a fun and tasty way to switch up your usual routine. Your family will love it, and you'll love how easy it is to make.

Recipe

Ingredients:

  • 12 corn tortillas
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 cup salsa
  • 1 cup enchilada sauce
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups shredded Mexican cheese blend
  • Salt and pepper to taste
  • Optional toppings: diced avocado, chopped cilantro, sliced green onions, sour cream

Instructions:

  1. Preheat the oven to 375°F (190°C).

  2. In a large skillet, sauté the red and green bell peppers, onion, and garlic until they are tender, about 5-7 minutes. Season with salt and pepper to taste.

  3. Add the black beans, corn, and salsa to the skillet and stir to combine.

  4. In another bowl, mix the enchilada sauce with a 1/2 cup of shredded cheese.

  5. Grease two 8x6 glass baking dishes with cooking spray.

  6. To assemble the lasagna, place 3 tortillas in the bottom of each baking dish. Top with 1/4 of the vegetable mixture and then 1/4 of the cheese sauce. Repeat the layers two more times.

  7. Sprinkle the remaining shredded cheese on top of each baking dish.

  8. Cover the baking dishes with foil and bake for 20 minutes.

  9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

  10. Let the lasagna cool for a few minutes before serving.

  11. Garnish with diced avocado, chopped cilantro, sliced green onions, and/or sour cream, if desired.

Enjoy your delicious vegetarian enchilada lasagna!

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