Gather round children and I’ll tell you a story. A story about how I made something delicious, something I couldn’t wait to dig into…
…and then I dropped it on the floor taking it out of the oven. Lesson of the day: always put the oven glove on all the way!
Luckily, I was able to salvage most of it and got two dinners out of it.
Oh yea, it’s a Mexican lasagna. A vegetarian Mexican lasagna…with tofu. Bet you didn’t see that one coming!
Veggie Mexican Lasagna (inspired by Peas & Crayons)
- 4 whole wheat tortillas
- 1/2 can re-fried beans
- 1 15 oz can black beans
- 1 orange pepper, diced
- 8 oz firm tofu
- 1 jar salsa
- 1/2 diced jalapeno
- 1 cup Mexican blend cheese
Dice tofu into cubes and sautee in a large skillet with pepper, jalapeno and salsa until tofu is scrambled. Spoon salsa into the bottom of an oven safe baking dish. Spread re-fired beans onto one side of the tortilla and place into the baking dish. Layer tofu scramble, black beans, cheese and salsa before topping with the next tortilla. Repeat until all the tortillas are layered and top with extra cheese and black beans before placing into a 350 degree oven for 25 minutes. Carefully remove it from the oven and let stand for a few minutes before digging in.
Check out that layer action…yum!