Mexican Lasagna

Serves 4

Filling

1 tablespoon sunflower oil or avocado oil

1 cup finely chopped or shredded cabbage.

1 1/2 cups cooked black beans or 1 15-oz. can, rinsed and drained.

1 1/2 cups cooked Pinto beans or 1 15-oz can, rinsed and drained

1 cup fresh sweet corn kernels, about two ears or thawed frozen

 3 tablespoons finely chopped, pickled or fresh jalapeno

 2 1/2 teaspoons taco seasoning or 1 teaspoon each ground cumin, paprika, and dried               oregano

1 teaspoon sea salt

Lasagna

4 of your favorite 8- or 10-inch tortillas, cut into one-inch-wide strips.

1 cup of your favorite salsa or canned crushed tomatoes.

1 cup cheese of your choice.

Preheat the oven to 425°.

In a large skillet, heat the oil over medium heat. Add the cabbage and cook, stirring until softened, about 5 minutes. Add the black beans, pinto beans, corn, jalapenos, taco seasoning, and salt and cook, stirring occasionally, until the flavors have come together, about 5 minutes. Remove the pan from the heat and set the filling aside.

Assemble the lasagna

Lightly coat an 8-inch square baking dish with cooking spray. Spread about 1/3 of the tortilla strips in an even layer across the bottom, trying to avoid any gaps. Add half of the bean mixture in another even layer, followed by another 1/3 of the tortilla strips. Layer with the remaining bean mixture and top with the remaining tortilla strips.

Finish with the salsa and cheese.

Bake until hot and bubbling, about 20 minutes.

To serve, cut the lasagna into squares and serve with guacamole, sour cream, and chips if you like.