Meatless Mexican Lasagna

I was looking to make another Taco Lasagna to finish up some corn tortillas, and decided to bake a vegetarian version with black bean and corn.  I stuck with the corn tortillas but used less sour cream this time around to cut back some calories.











First I laid out 6 corn tortillas in a 9 x 13 casserole dish sprayed with nonstick cooking spray.


Next, I layered on the beans, corn, salsa, and sour cream over the tortillas.


I topped it with cheese and sprinkled some taco seasoning over everything, then repeated another layer.


I baked the casserole for 20 minutes until it was heated through and the cheese was melted.


Even without meat, this made a great casserole.  I made some Baked Tortilla Chips with the corn tortillas I had left and my husband and I enjoyed a quick yet delicious dinner.  The corn tortillas absorb so much of the flavor from the salsa and beans and the taco seasoning ties it all together.  It's definitely one of my husbands favorite recipes that I've made.  He said he enjoys the ground turkey Taco Lasagna most, but this one made dinner super easy.

Meatless Mexican Lasagna Recipe

Ingredients:

12 corn tortillas
1 can yellow corn
1 can black beans, drained
2 cups salsa
1/2 cup sour cream
8 ounces shredded cheddar cheese
1 teaspoon taco seasoning

Instructions:

Preheat oven to 350 degrees F.  Spray non-stick cooking spray in the bottom of a 9" x 13" casserole dish.  Lay 6 tortillas in the bottom of the casserole.  Spread 1/2 of the can of black beans and the can of corn over the tortillas, then add 1 cup of salsa and 1/4 cup of sour cream.  Add half of the cheese next and sprinkle 1/2 teaspoon of taco seasoning over the top.  Repeat layers until ingredients are used up, topping with cheese.  Bake for 25 minutes.



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