Cinco de Mayo is next week and I have a recipe for you!
I know one of the big deterrents for me when heading out to a get together is the lack of food options that I can/will actually want to eat. Even though I wouldn’t eat this particular dish myself (it’s full of nightshades), I used to eat it all the time and it was delicious! My husband still asks for it occasionally, but I rarely make it because there will be so much left over with only 1 person eating it.
So, if you’re a vegan or vegetarian and hesitant to head out to a Cinco de Mayo party for lack of veggie-friendly options, give this dish a whirl and bring it to the party! Even the meat-eaters will love it – my husband will confirm that one. 😉
The only thing I want to mention before we get started is that I used a 1.5 quart round corningware dish. I trimmed down my fajita-sized tortillas to fit. If you don’t have a round dish, you can still do this with an 8″ square dish. You may need more tortillas if you want to have them overlap. If you use a square dish, leave a comment below and let me know how it turned out!
Ingredients Yield: 4 servings
- 3 flour or GF tortilla wraps, toasted until crispy
- 1 1/2 cups (or more) freshly shredded organic cheese
- 1 – 28oz can Muir Glen diced tomatoes, drained very well
- 1 1/2 cups cooked & seasoned beans (red, kidney, or black)
- 1/2 medium white onion, chopped
- 1 medium sized green bell pepper, chopped
- 1/3 cup fresh mushroom, large chop (optional)
- spices of choice: cumin, oregano, granulated garlic, crushed red pepper, chili powder, etc.
- olive oil for cooking
- Salt & Pepper
- Heat oven to 350°F
- Toast all wraps and set aside
- Shred cheese and set aside
- Drain tomatoes very well and set aside
- Heat medium-large skillet over medium-low heat and add a bit of olive oil. Once pan is hot, add chopped veggies, season them as you like, and allow to cook approximately 10-15 minutes or until softened and lightly browned.
- Turn off heat & add drained tomatoes to the skillet and stir well.
- Taste and reseason as necessary.
- Place 1 toasted wrap into your baking dish and cover with a thin (or thick!) layer of cheese.
- Then place a layer of the tomato mixture on top so cheese/tortilla is completely covered.
- On the next layer add cooked beans so tomato mixture is covered.
- REPEAT the same layering one more time….wrap/cheese/tomatoes/beans
- Lay last toasted tortilla on top and sprinkle the remaining cheese on top.
- Place into pre-heated oven and cook for 15-20 minutes or until the cheese topping is golden brown and bubbly.
- Let rest at least 10-15 minutes before serving.
- Slice into fourths and serve with some organic sour cream, jalapenos, and a side salad. So yummy!
This dish can easily be made vegan by using your favorite vegan cheese or leaving out the cheese altogether. If you leave off the cheese, don’t add the extra tortilla on top as it’s likely to burn. Maybe add it on while it’s cooling to give the lasagna a final sealing layer.
This reheats very well. Just place the entire dish back into a pre-heated 325° oven and allow to heat for about 10-15 minutes. My hubby loves this with Tapatio & organic sour cream.
I hope you love this recipe as much as we do! Happy Cinco de Mayo!