Mexican Lasagna
Team: The Unfortunate Onions
Host School: Putney Central School
Age Group: Middle School
Ingredients
2 Tablespoons Oil
2 teaspoons Chili Powder
1 cup diced Onion
1 teaspoon Salt
1 cup Sweet Corn (thawed, if using frozen)
3 minced Garlic cloves, divided
1 cup frozen Spinach, thawed and squeezed dry
2 15-ounce cans Black Beans, drained of excess liquid
½ cup mild Salsa
2 15-ounce cans Diced Tomatoes with Green Chilies
½ cup Cilantro leaves
12 Corn Tortillas
16 ounces shredded Cheddar and/or Jack Cheese
½ cup Sour Cream
2 ripe Avocados
1 tablespoon fresh Lemon juice
Salt and Pepper, to taste
Preparation Instructions
Preheat the oven to 350-degrees F.
Puree tomatoes and cilantro in a blender. Set aside.
Grate the cheddar and jack cheeses, and set aside.
Meanwhile, heat olive oil in a large sauté pan over medium heat. Sprinkle in chili powder and swirl into oil. Add onions and sauté for 3-5 minutes, until they begin to slightly brown. Sprinkle in 1 teaspoon salt and stir in the corn, sautéing until corn is heated through. Add 2/3 of the garlic and all of the spinach, sautéing until mixture is dry. Add the salsa and stir, scraping the bottom of the pan. Add the black beans, and allow to simmer for at least 7 minutes, or until the mixture has thickened. Remove from heat.
In an 8-inch by 8-inch baking dish, layer 4 tortillas; top with1/3 of the tomato puree, ½ of the beans, and 1/3 of the cheese. Repeat using 4 tortillas, 1/3 of tomato puree, ½ of beans, and 1/3 of the cheese. Layer 4 remaining tortillas on top, spread on the remaining tomato puree and sprinkle on the remaining cheese. Cover with aluminum foil and bake in a preheated oven (350-degrees) for 30 minutes.
Meanwhile, cut avocados in half, remove the seeds and scoop the flesh into a bowl. Mash with remaining garlic and lemon juice, add salt and pepper to taste. Set aside.
Remove Lasagna from oven and allow to cool for at least 5 minutes. Portion and serve with sour cream and guacamole.