Meatless Mexican Lasagna: Gluten-free, Dairy-free, Soy-free
I initially made this recipe when I was first going wheat free, and it has become one of my favorite vegetarian dishes. Now I’ve adapted it for Joseph’s diet. Even with the mild spiciness, Joseph wolfed it down and asked for more. For dairy eaters at your table, provide cheese or sour cream to individually top their servings.
Meatless Mexican Lasagna
(Adapted from 2009 Taste of Home Annual Recipes)
- 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
- 1 can (4 ounces) chopped green chilies
- 2 cups frozen corn, thawed
- 1 can (15 ounces) black beans, rinsed and drained
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 4 corn tortillas
Puree the tomatoes and chilies. In a bowl, mix the pureed tomatoes and chilies with all other ingredients except tortillas. Spoon 1/3 of the bean mixture into an ungreased 8 in x 8 in baking dish. Break tortillas into quarters and place two tortillas over bean mixture. Repeat layers. Top with remaining bean mixture.
Bake, uncovered, at 400 degrees F for 15-20 minutes or until heated through. Let stand for 5 minutes.
Yield: 4 servings
This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).