3Red Pepper- medium, chopped ( I actually used 1 each of red, green and orange)
3cupsSpinach- roughly chopped
1 15ozRed Kidney beans. canned - drained and rinsed
1 15ozTomatoes. canned Chopped ( or as required)
to tasteSalt pepperand
3Tortillas(I used large flour tortillas, you can substitute corn tortillas)
1cupCheddar cheeseSharp - grated
1cupPepper Jack cheese- grated
2Green onions- for garnish
In a large pot, heat 2 tbsp oil on medium flame. Add garlic and saute till light brown. Add onions, peppers, zucchini and saute for about 5 minutes; season with salt and pepper; cover and cook for about 8-10 minutes or until the veggies are just tender.
Add chopped spinach and kidney beans. Cook till the spinach wilts, about 3 minutes.
Add the tomatoes ( make sure that the filling is not too wet), cumin powder, chili powder. Cook for another 5 minutes. Season with salt and pepper and keep aside.
Assembling the Lasagna:
In a baking dish (I used a square baking dish), spread just a little filling (about 2tbsp)in the bottom.
Halve the tortillas and layer the filling with 2 tortilla half moons (with the cut side facing outward).
Spread 1/3 of the filling and cheese over the tortillas. Place another layer of tortillas.
Repeat the layers with filling and cheese.
Top most layer should be cheese (add more cheese for a gooey top).
Bake in pre-heated 425F oven for 10-15 minutes or till the cheese is melted and slightly browned.
Garnish with chopped green onions and enjoy with a simple salad for a complete meal.
* Left over filling is great with rice (white or brown).
* Lasagna can be stored in the refrigerator for up to 2 days; reheats well and is great for lunch the next day.
* Any veggie or beans can be added like mushrooms, black beans, pinto beans, broccoli.