You know all those broken little chips at the bottom of the bag? This is a GREAT solution for using them up :) I keep a little Tupperware in my pantry where I collect up all those little broken chips and when it fills up I know it's time to make some Vegetarian Mexican Black Bean Lasagna!
Loaded with Veggies, this is not a lasagna you need to feel guilty about. Zucchini, Mushrooms, Onions, Garlic, Black Beans and Corn, are all layered with Salsa, toasted Corn Tortilla chips and little shredded Cheddar on top to increase the yum factor. Here is how I do it:
1 Tbsp Extra Virgin Olive Oil
3 Zucchini, diced into very small pieces
1 Onion, diced
1 pint sliced Mushrooms, chopped even smaller
2 large cloves of Garlic, chopped
1 tsp Cumin
1/2 cup frozen Organic Corn, thawed
1 can Black Beans (drained/ rinsed)
handful Cilantro, chopped
2-3 cups broken Corn Tortilla chips
Salsa, whatever type you like
1 cup Cheddar Cheese, shredded (1/2 cup should be enough if you are looking to cut fat and/ or calories!)
#1. Preheat oven to 350, and make the Veggie medley: into a hot pan add the oil. Give it a minute to heat up and then add the diced Zucchini. It should sizzle when it hits the pan! Saute for several minutes, stirring occasionally, allowing the Zucchini to brown. Then add the Onions, Garlic, Cumin, Mushrooms and allow it all to cook and soften a bit and become aromatic. Then add the Corn and Beans, stir and remove from heat. Top with Cilantro.
#2. Spray or brush a casserole pan with Canola Oil. Use half your broken chips to cover the bottom. They form the bottom "crust".
#3. Pour Veggie medley on top of chips.
#4. Top Veggie medley with Salsa (as much or as little as you like.)
#5. Top with the remaining Chips and shredded cheddar. Bake for 30 minutes. If not brown enough on top you can broil it a couple minutes at the end of cooking. Serve with Avocado and a couple dollops of Plan Greek Yogurt and a little more freshly chopped Cilantro.