TKS Mexican Lasagna

TKS Mexican Lasagna

Yield: 5

TKS Mexican Lasagna

Put the word Mexican in front of anything and I like it! But this dish would be good, even if it wasn’t called Mexican Lasagna! Everyone loved it!

Ingredients

Lasagna

2 large avocados (diced)

1 cup cilantro (chopped)

1 cup corn (frozen)

2 cloves garlic (pressed & minced)

1 regular jalapeño (minced)

1 Tbsp lemon (juiced)

4 regular green onions (chopped)

1 large tomato (diced)

4 Large Ezekiel Tortillas

2 15 oz cans pinto beans (drained & rinsed)

1 cup salsa

1 ½ cups cheese (pepper jack)

2 Tbsp unsweetened greek (or coconut) yogurt

1 tsp chili powder

½ tsp cumin

coconut spray oil

(don’t forget your greens)

Chipotle “Sour Cream”

1 regular chipotle pepper (in adobo sauce)

½ cup unsweetend greek (or cocount) yogurt

Instructions

Gather your things and pre-heat oven to 350.
Measure and prepare the avocado, corn, cilantro (save about ¼ of the cilantro aside for topping), tomato, garlic, green onion, greek yogurt, and lemon juice. Place in large bowl and mix with spoon. Set aside.
Measure and prepare beans, salsa, jalapeño, cumin, and chili powder. Place in new bowl and mash together. Set aside.
Shred cheese. Separate into a 1 cup quantity and a ½ cup quantity. Lay out your tortillas.
Lightly spray a small baking dish around 8 inches) with coconut oil.
Place on tortilla at the bottom of the pan (my pan was an odd shape, so I had to cut my tortillas up to fit).
Spread a layer of the bean mixture.
Spread a layer of the vegetable mixture.
Add a very light layer of cheese (from the 1 cup quantity).
Repeat two more times.
Top the final layer with a tortilla (I used the scraps from my trimmings, so I only used a total of 3 tortillas – your baking dish may take the full four).
Cover with foil and place in oven for 25 min.
While that is baking make your Chipotle “Sour Cream”
Add 1 chopped chipotle into ¾ cup of greek yogurt and stir.
Set aside and wait (great time to update facebook, or dishes)
Remove foil and top with the ½ cup of cheese and bake for another 5 min.
Cut and serve topped with a sprinkle of the chopped cilantro and with a large side of greens.