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Lasagna Tucson Style

What you need: 

1 24-ounce jar salsa
1 4-ounce cans tomato sauce
2–3 cups water
3 tablespoons chili powder
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon cumin
1 cup flour
1 cup nutritional yeast
1 tablespoon salt
3 15-ounce cans black beans
2 2-ounce cans sliced black olives
1 bunch green onion, sliced
16 corn tortillas

What you do: 

1) In saucepan combine salsa, tomato sauce,1/2 cup water, chili powder, 1 tablespoon garlic powder, onion powder, and cumin. Simmer for 5 minutes.

2) In a skillet, add flour, nutritional yeast, remaining garlic powder, and salt. Whisk together and place over medium-high heat. Slowly add remaining water, whisking the whole time. Whisk until smooth and bubbly.

3) Drain and rinse black beans and place in large mixing bowl. Add sliced green onion and black olive, reserving some for garnish. Then add 1/2 cup each of the prepared red sauce and "cheese" sauce and mix.

4) In lasagna pan or casserole dish layer the filling. Start with the first layer of red sauce, then corn tortillas, bean filling, "cheese" sauce, and more red sauce. Repeat as needed to fill container. Bake at 350 degrees Fahrenheit for 30 to 40 minutes. Garnish with reserved olives and green onion if desired.

I served this on a bed of steamed greens and brown rice.

Preparation Time: 
30 minutes
Cooking Time: 
45 minutes


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