Health, Taken Seriously

This is a fun twist on an old favorite. It is chock-full of healthy ingredients, like veggies, beans, and whole wheat tortillas. It’s especially good the next day so make sure to save some leftovers.

Mexican lasagna

Ingredients:

• 1 onion diced
• 2 cloves garlic minced
• 1 15 oz. can black beans
• 1 15 oz. can pinto beans
• 1 red pepper diced
• 1 carrot shredded
• 1 bag baby spinach (10 oz)
• 2 16 oz. jars medium chunky salsa
• 1 tsp chili powder
• 1 tsp cumin
• juice of one lime
• 1 tsp salt
• 8 oz pepper jack cheese shredded
• 6 whole wheat tortillas
• 1 large tomato diced
• 1 avocado diced
• 1/3 cup black olives diced

Instructions:

1. Preheat oven to 350 F.
2. Heat oil in large pan. Add onion and garlic, saute until soft. Add red pepper, carrot, and spinach. Cook for 2 min.
3. Stir in salsa and spices and lime juice. Turn heat down to simmer and cook for 4 min.
4. Drain and rinse both cans of beans, then mix them.
5. Spray 9×13 baking pan with cooking spray and arrange 3 tortillas on bottom. Spread bean mixture, sprinkle on half of cheese, then add some salsa mixture.
6. Repeat for next layer. Top with the rest of cheese.
7. Bake for 25 min, until cheese is bubbling.
8. Garnish with diced tomatoes, avocados, and olives.