Tuesday, February 21, 2012

Tortilla Lasagna

Well, I haven't been blogging much lately, but I'm back now.  Wanted to restart my blogging with this yummy recipe:


16-18 corn tortillas

1-2 cups cheddar cheese, grated
6-8 oz mild white "non-melting" cheese, cubed.  The kind I have is just called "queso blanco." If you can't find any non-melting cheese, use something like mozzarella or jack cheese. Or more grated cheddar.

1 16-oz can corn, drained
1 16-oz can black beans, drained
1 16-oz jar of your favorite salsa

1 onion, chopped
garlic to taste, minced
fresh chile peppers, or chile powder, to taste.  (I actually use some kick-ass chipotle pepper flakes.)
cumin, to taste
salt and pepper, to taste
some oregano or sage
some cooking oil and/or butter

1 lb zucchini, sliced
1 lb mushrooms, sliced


Preheat the oven to 350.  Heat some oil in a large skillet and saute the onions, garlic and spices.  Add zucchini and cook briefly, then add mushrooms and cook for a few minutes longer.  Turn off the heat.

Meanwhile, mix together canned corn, beans and salsa in a large bowl.

Grease a large baking pan and layer six tortillas in the bottom of it.  Pour in the zucchini mixture and spread it around.  Distribute the pieces of white cheese across this layer.  Cover it with six more tortillas, then add the black bean and corn layer.  Finish off with a layer of tortillas (sometimes I only put four tortillas on top, instead of six) and sprinkle the grated cheddar on top.

Bake for about 30 minutes, until cheese is melted and everything is bubbly.