Monday, March 14, 2011

Mexican Lasagne Naturally Gluten Free

So the recipe I am sharing tonight is Vegetarian. You can however add seasoned meat to it. I put leftover Carne Asada in one side of the dish for Randy and Jordan. There is plenty of protien without the meat with the beans and cheese, but my Men love their meat, so me trying to be the good wife/mom I added it. I am not however putting it in the recipe below. It is simple enough, add meat as a layer. I like to call this Mexican Lasagne. It is really great when you have leftover Pico De Gallo and Guac like I do. Yum.

Mexican Lasagne
18 corn tortillas
20 ounces (2 small cans) red enchilada sauce medium heat
1 can of black beans, rinsed
2 cups of  cooked rice
1 1/2 bundles of chopped fresh cilantro
4 cloves of garlic minced
1/2 yellow onion, chopped
loads of grated jack and cheddar cheese
1 large jalepeno pepper, seeded and minced
1 can sliced and pitted black olives
2 tblsp of ground cumin
2 tblsp of ground coriander

1. In large bowl, mix together the garlic, onions, black beans, cilantro, rice, olives, spices and jalepeno. Season with salt and pepper to taste. Make sure to save some fresh cilantro and black olives for the topping.

2. Pour enchilada sauce into a bowl. Then dip each corn tortilla in the sauce before laying it down in the casserole pan. I top a little more sauce on each layer.


3. You want to create layers. So the first layer will be the coated tortillas. Use enough to cover the bottom of the pan, making sure to overlap them a bit.

 The next layer would be half of your filling, spread out evenly, and then generously sprinkle the grated jack/cheddar cheese mix over this later. Drizzle some more enchilada sauce over this layer and then cover with another layer of dipped tortillas. Do this again with the remainder of the mixture.


4. Once final layer of tortillas is added, sprinkle with cheese, black olives and add cheese to the top.

5. Place in a 350 degree preheated oven, covered in foil for about 30 minutes. Then uncover and leave in the oven for another 5-10 minutes or until the top is slightly browned.

6. Serve with refried beans, sour cream and guacamole.

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