Veggie Mexican "Lasagna"
2 cans black beans
1 tub Toffuti sour cream
1 pkg taco seasoning/ Mexican rice seasoning
1 package corn tortillas
4 cloves garlic
1 yellow squash
1 pkg baby portabella mushrooms
Pre-heat oven to 350 degrees.
Heat oil in wok/frying pan. Dice the veggies into small bite size pieces. First put in the garlic and onions. Let those cook for about 4 minutes before adding squash and zuchinni. Add those and let cook until they get a little tender. Add mushrooms and jalapeno last. Cook until all veggies are tender. Remove from heat.
In a bowl you will mix the Tofutti sour cream, 2 cans of black beans and the taco seasoning. You can mash the beans a little bit in the bowl before adding the sour cream and seasoning.
Line a 9x12 baking pan with a layer of corn tortillas. I let them overlap.
Spoon a layer of the veggies and spread across.
Spoon a layer of the sour cream bean mix and spread across.
Add another layer of the tortillas.
Keep this up until you run out. I usually finish it off with tortillas on the top, but I have done it both ways depending on how much veggies i have!
Bake about 35 minutes until the tortillas are crisp.
Serve with a dollop of sour cream and green onions!!!
This recipe is also Gluten-free!!!