Recipe Rise

As many of you know I am from Texas and LOVE, LOVE, LOVE Mexican food!!  I am very picky when it comes to Mexican food and honestly the best is Tex-Mex, in my opinion.  I created this Mexican Lasagna one night for my husband and I to enjoy.   I decided to use Boca ground tofu nuggets.  Now, before you stop reading, hear me out.  My husband is a TOTAL meat and potatoes type of person.  He HATES anything meatless, vegan, tofu etc.  However, this dish is full of beans and the Boca crumbles plus tons of other fresh flavors and spice you will not miss the meat!!  The best part it has plenty of cheese and beans so you are full! Try this healthy version of my lasagna one night and let me know how it went over in your house.  

12 corn tortillas cut into 6 triangles 

2 teaspoons olive oil 

1 sweet onion chopped 

3 garlic cloves minced 

1 jalapeno pepper minced 

1 teaspoon chili powder 

2 teaspoons ground cumin (divided) 

1/4 teaspoon freshly ground black pepper 

1 (12 oz) package meatless crumbles such as Boca ground crumbles 

2 cans Rotel tomatoes 

1 15oz can pinto beans rinsed and drained 

1/3 cup green onion chopped 

juice one lime 

1 cup fresh chopped fresh tomato 

2 cups shredded Monterrey Jack Cheese 

1 cup crushed multigrain tortilla chips 

4 tablespoons fresh minced cilantro 

1 cup fat free sour cream 

Preheat oven to 375.  Heat oil in a large nonstick skillet over medium-high heat.  Add onion and cook until tender.  Add jalapeno and garlic.  Cook for another 2 minutes until soft.  Add in 1 teaspoon chili powder, 1 teaspoons cumin,  black pepper,  one can of Rotel and Boca crumbles.  Mix with a wooden spoon and cook for 3-5 minutes until Boca crumbles are heated through. 

Find these in the freezer section

Cut tortillas and arrange 1/3 of tortilla pieces in an 11×17 inch pan coated in cooking spray.  Below is the best way to arrange the tortillas so it creates a blanket on the bottom of the pan. 

In a separate skillet over medium heat add beans, green onions, tomatoes, lime juice, the other can of Rotel and 1 teaspoon of cumin.  Cook for about 5 minutes and press the beans into the pan using the back of a wooden spoon.  This will cause the beans to mash-up a little.  Layer the Boca mixture first over the tortillas, bean mixture, 1/2 cup cheese and repeat twice starting with the tortilla pieces.  Top the last layer of cheese with the crushed tortilla chips and the rest of cheese.  

ready for the oven

Bake at 375 for 15 minutes.  Serve with a dollop of sour cream and a sprinkle of chopped cilantro and green onions.   Enjoy!