Mexican Lasagna GF
My stepdad made the original version of this, but doesn't have a cream cheese and veggie layer. I mixed his recipe with my own enchilada recipe and I think I have hit the proverbial jackpot. I like to serve it with a little avocado and maybe some tortilla chips.
approx 2 cups refried beans
22-26 small corn tortillas
1 pound cheddar cheese (I use sharp)
8 oz cream cheese
1 sweet potato
2 small or 1 large zucchini
2 tsp chiipotle powder
1 Tbs cumin
1 bunch cilantro
2 Tbs oil
2 toes garlic
2 smallish jalapeno peppers (opt)
juice of 1 lime
2 Tbs vinegar
You can use any veggies you want, just don't end up with too much- it's very easy to do.
Chop sweet potato and zucchini quite small. Mix with cream cheese. Add cumin and chipotle. Set aside.
In a food processor, combine cilantro, jalapeno, garlic, oil, lime juice, vinegar, and enough water to make it watery.
Grate all the cheddar cheese.
Mix the refried beans with 1-2 cups water. You want it pretty soupy.
In a 9 x 13 pan, starting with tortillas, alternate layers of refried beans and cheese with the cream cheese mixture, putting a layer of tortillas between each.
End with just tortillas, or a little bit of beans. Pour cilantro mixture all over. Top with remaining cheddar (should be about half).
Bake for 1 hour at 350.