To make vegetarian, simply omit chicken
2 Tbl olive oil
1 Onion, chopped
1 Green Pepper, chopped
1 Jalapeno, diced
2 cloves garlic, minced
2 Tbl Chilli Powder
2 tsp Cumin
3 cups prepared beans or 2 cans, drained and rinsed
2 chicken breasts, cooked and shredded
1 cup corn, frozen or fresh
1 16oz. can fire roasted diced tomatoes
1 giant handful cilantro, chopped (save a little to sprinkle on top)
Cholulah or your favorite hot sauce
4 cups baby spinach
1 jar of your favorite salsa
½ cup cheddar cheese, shredded
1-1/2 cup Monterey jack cheese, shredded
12 corn tortillas
Make the filling:
-Heat olive oil in pan over medium high heat
-Add onion, green pepper, jalapeno- season with salt & pepper – let cook for 6-8 minutes until translucent.
-Add garlic, chilli powder and cumin – combine and cook another 2 minutes
– Squeeze lime juice into pan, scraping any brown bits off bottom of pan
-Add beans, chicken, corn, cilantro and tomatoes – season again with salt and hot sauce (if that’s your thing).
-Let this mixture heat together until well combined and flavorful about 5 minutes
-Add spinach and incorporate into mixture until wilted.
-Taste and season again if necessary. Remove from heat.
-Assemble the “lasagna” in a baking dish. Start with salsa, then 4 tortillas, ½ the bean mixture, cheese, dollops of salsa, tortillas, remaining bean mixture, cheese. Top with one more layer of tortillas. Sprinkle with salsa, cheese and cilantro.
-Cover and Bake at 350 for 30 minutes. Let sit for 10 minutes.
-Serve with slices of avocado and dollop of sour cream