Mexican Lasagna (Meatless Mondays Week 40)

What do you do when you have a bunch of Mexican style ingredients from Trader Joe’s and some leftover tortillas? Make lasagna of course! This dish was concocted out of various leftovers and staples we had in our pantry. If you can’t find the specific ingredients, just substitute whatever to think will work. This makes a hearty main dish or a fun side dish with other south of the border favorites.

Preparation and Assembly Time: 20 minutes
Cooking Time: 20 minutes
Yield: 4 – 6 servings

INGREDIENTS

15 corn tortillas
2 packages (16 oz.) Chicken-less Strips by Trader Joe’s© or Gardein™ Chick’n
1 can Refried Beans (we used “Salsa Style” by Trader Joe’s©)
1 can Cuban Style Black Beans by Trader Joe’s©
1 jar Pineapple Salsa by Trader Joe’s©
1 container of Salsa Especial by Trader Joe’s©
1 jar of Sweet Corn Chili Salsa by Trader Joe’s©
1 ½ packages (12 oz. total) of Cheddar Style "Cheese" Shreds by Daiya
2 tablespoons spicy Mexican or Taco Seasoning
Oil for sautéing
Earth Balance® Whipped Buttery Spread for sautéing

DIRECTIONS

1.    Cover a medium sized skillet with a light coating of oil. Chop the Chicken-less strips and sauté with half of the Mexican or Taco seasoning. Sauté until the strips are brown and crispy. Set aside.

 2.    Rip tortillas into large pieces (thirds and quarters). Heat up the buttery spread in a skillet and sauté about a quarter of the tortillas at a time, using a little Mexican or Taco seasoning for each batch of tortillas. The goal is for the tortillas to be light brown and crispy. Set aside.

 3.    In a 13x9 pan, layer the ingredients in the following order, starting from the bottom::

        a.    Tortillas ( 1/3 of them)
        b.    Salsa especial (1/3 of it)
        c.     Corn Chili Salsa (1/3 of it)
       d.    Daiya (1/3 of it)
       e.    Refried Beans (1/2)
       f.      Black beans (1/2)
      g.    Chick’n strips (1/2)
      h.    Pineapple Salsa (1/2)

 4.     Repeat once using the same amounts as above.

 5.    For the final layer, top with the rest of the tortilla pieces and Daiya. Add more Salsa Especial and Corn Chili Salsa for garnish (optional).

 6.    Bake the lasagna, uncovered, on 375° for 15 minutes (or until the Daiya has melted).

 7.    Broil on high for a couple of minutes (or until the Daiya has browned and the tortilla pieces crisp).

 Serves 4 – 6.