Enchilada Lasagna served with crispy kale chips and carrot sticks |
This is a vegetarian Mexican spin on a traditional lasagna that I came up with last year. It is so hearty and delicious that even my meat loving husband frequently requests that I make it. The choice of beans, tomatoes, any additional veggies or spices, even the cheeses can be switched around depending on what you and your family prefer or what you happen to have in your pantry. This is my go to combination when I want to feed everyone and warm the house up in the process. So give meatless a try this Monday and let me know what you think!!!
Enchilada
Lasagna
12- 14 whole
wheat flour (or whole grain corn) soft tortillas
2 cans of organic
diced tomatoes (with or without chilies), drained
Jar of your
favorite salsa
2 cans of organic
black beans, rinsed and drained
1 can of organic
dark red kidney beans, rinsed and drained
Whole head
of garlic, roasted (optional)
16 oz. Ricotta
cheese
1 C.
shredded Parmesan cheese
1 C. plain Greek
yogurt
2 tsp. ground
cumin
2 tsp.
garlic powder
2 tsp.
chili powder
1 tsp. turmeric
1 ½ - 2 C. shredded
sharp cheddar cheese (reserve ½ cup for the top)
Toppings:
Spicy green
jalapeno salsa
Plain Greek
yogurt
Sliced
avocados
This looks wonderful. I will try it this weekend.
ReplyDeletelet me know how it turns out!! :)
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