Vegetarian Lasagna (As stolen and then modified by vegetariantimes.com)

Buenos dias young people of the world! Welcome to the first official post of The Flying Vegetable!

I figured I would do something exciting and new and something everyone can rally around, and that something is this butt stomping Mexican Vegetable Lasagna. What is so different about this awesome Lasagna? What makes it so awesome? These are questions that I can feel through the internet that you are asking yourself. Well, the answer is really nothing at all, but, it is super easy and pretty darn delectable.

I must give a shout out to vegetariantimes.com, who started this recipe, but I have modified it a little bit to get away from some of the foo-foo things that the food snobs at the V-Times suggest. Mine is a bit more user friendly... Come on and let's dish people!

Suggested Music on Spotify: Frank Corrales (and his magical guitar)

Suggested Beverage: in my house apple juice, in yours probably tequilla of some sort, mayhab a margarita or 6.

Note: This is a multi-step recipe, awesome for couples to build together or for parents to share with the kids...except the tequilla, DON'T SHARE THAT WITH THE KIDS!!!

Kitchen Dance: Flamenco. If you can't Flamenco, the Chicken Dance is fine.

Ingredients:

• 6 8-inch fat-free flour tortillas
• 1 Tbs. olive oil
• 1 small onion, chopped (1 cup)
• 2 Tbs. chili powder

2 cloves garlic, minced (2 tsp.)

• 2 cups strained tomatoes
• 1 ½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
• 2 medium zucchini, diced (1½ cups)
• ½ cup fresh or frozen corn kernels
• 1 ½ cups grated Monterey Jack or Pepper Jack cheese (Pepper Jack if you need spice in your life)
• 1 Tbs. crushed red pepper if you need fire in your romance in la cucina

Directions:

1. Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.

2. Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, crushed red pepper flakes, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.

3. Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.

 Cheesy Goodness

 If you could only smell the sizzle

 My tortillas were a little big, so I had to cut them down a bit. If you follow the instructions unlike this dummy, you will not need to cut them in half to fit the pan.

 "You call that a knife? Now that's a knife."

-Crocodile Dundee-

Prior to putting in the oven. It doesn't look exciting now, but you will very much enjoy the outcome. 

And in case you forgot how, here is a lovely demonstration of the chicken dance, for your viewing pleasure. 

(I really hope my coworkers or mother do not see this, I am so ashamed)

Finished! Bon Appetite as they would say in Mexico!!!