Wednesday, November 7, 2012
This is a kind of fusion recipe that I've adapted from one I came across on Youtube. Makes for an easy and filling meal.
Here's how I made this Tortilla Lasagna:
First for the sauce - Fry 1/2 cup chopped onions in 2 tsp oil till they soften. Add 1 cup of chopped mushrooms and fry on medium high heat till they brown. Add 1 clove of chopped garlic and fry for a min. Add 1 cup frozen or fresh chopped spinach, I've used frozen in the above picture. Fry for 5 mins. Add upto 2 cups of salsa or diced tomatoes or a combination thereof. I've used 1 cup salsa and 1 cup canned diced tomatoes. Add also 1 can of black beans, drained and rinsed well. Simmer this sauce for 5 mins. Add additional spices if desired - I like to add a little of onion pwd, garlic pwd and a good amt of cumin pwd and paprika.
To assemble the tortilla lasagna - Lightly grease a round cake pan. Arrange 2 tortillas in the bottom. Spread 1/3 of the sauce, top with some shredded Mexican cheese blend, one tortilla, 1/3 sauce, cheese, another tortilla, remaining sauce, more cheese. Lastly top with 2 more tortillas and some cheese. Bake in a preheated 350F oven for 30 mins until top in slightly browned.
Let cool for 5 mins. Top with finely chopped cilantro and/or green onions, cut into wedges and serve.
This tastes good the next day for lunch box also.