Mexican Lasagna Recipe

I'm always looking for new recipes that my kids will eat and won't make me sick.  That means it has to be gluten free, soy free, dairy free and free of most nightshades.  This week we tried a Mexican lasagna.  Super simple to make, this only took a few minutes to put together and a few more to bake.

Very, very yummy!

Preheat your oven to 375 degrees.
Things you'll need:

• A baking dish
• Tortillas (gf corn, about 10 of them)
• Enchilada sauce (we used frontera green chile, 1 pouch)
• Refried beans (fat free to keep them vegan, 1 can)
• Black beans (low sodium, 1 can)
• Mexican corn (because it has cute red and green pepper pieces in it, 1 can)
• Onion (small, diced)
• Garlic (2 cloves, diced)
• Cheese (Daiya)
• Olive oil

Optional goodies
We cubed half an avocado and added it to ours once it was plated

1. In a pan, heat a small amount of olive oil and add in your garlic and onion.  Cook until they are translucent. Add in your black beans and corn to heat through.  
2. While you're doing that, open the refried beans and heat them in microwave.  They just need to be warm enough to easily spread.
3. Add some enchilada cause to the bottom of your baking dish.  If you don't your tortillas will burn and stick to the dish.  
4. Put a layer of tortillas in the bottom of your dish, cutting them when needed to cover the entire bottom.
5. Spread a thin layer of refried beans on the tortillas and add a layer of the onion/bean/corn mixture, about half of it.
6. Top with another layer of tortillas and enchilada sauce, refried beans and the mixture from your pan.
7. Add the top layer of tortillas and enchilada sauce then top with cheese.
8. Put the dish in the oven for 20-30 minutes.  All you really need is for the flavors to mingle, everything to heat through and the cheese to melt.

Enjoy!