No. 1 : Quick Recipe

Mexican Veggie Lasagne

  • 12  Cups Veggies in 1” pieces, (Your Choice like Eggplant, Onions, Cauliflower, Green Beans, Sweet Potatoes, Squash, Bell Peppers)
  • 3 TB Extra Virgin Olive Oil
  • 1 TB Smoked Paprika
  • 1 TB Chipotle Chile Powder
  • 1 TB Sea Salt  + 1 Tsp Pepper
  • 12 – 15 Corn Tortillas
  • 2 Cups of Your Favorite Salsa*
  • 2 (15 OZ) Cans Black Beans, rinsed and drained
  • 3 Cups Shredded Cheddar
  • 1 Cup Cotija Cheese

Step One

Place the veggies on two parchment lined sheet trays and toss with olive oil and spices. Roast at 400F for 35 – 40 minutes or until golden on the edges.

Step Two

Coat a lasagna pan with oil. Place the salsa in a flat bowl. Dip 4 of the tortillas in the salsa and place in the bottom of the pan.

Step Three

Layer 1/3 roasted veggies and 1/3 beans over the tortillas. Sprinkle  with the 1/3 cheddar and the cotija. Repeat the layers twice, and end with the cheese.

Step Four

Bake for 30 minutes or until golden and the Cotija has turned brown and crusty. Serve with additional salsa if desired.

Of course you can buy salsa, but it’s easy to make:

No. 2 : Kitchen SCOOP

  • 4 Cups Grape Tomatoes, chopped
  • 1 Jalepeno, ribbed, seeded and chopped
  • 1/2 Cup White Onion, minced
  • 1 or 2 Tsp Lime Juice
  • Sea Salt

Sprinkle the chopped grape tomatoes with sea salt and place in a colander to drain for about 15 or 20 minutes. Remove, pat with a paper towel and add the remaining ingredients, starting with 1 tsp of lime juice, adding more as desired. Season to taste with sea salt.

No. 3 : Clever Idea

Cotija Cheese – Cotija is not only a hard cow’s milk but is’s also the name of a town in Mexico! Sometimes called Mexican Parmesan it has a strong taste that is salty and grainy. You can find in the regular grocery store – or substitute Parmesan cheese.

No. 4 : CHEERS

  • Bodega Columé Torrontés
  • Calchagui Valley Argentina 
  • About $13

Have you tried Torrontés? It’s the signature white wine of Argentina, dating from early vineyards first planted in the 1800s. You’ll find it crisp, refreshing, and aromatic, with an aroma of citrus and white flowers. Zingy acidity, a hint of creaminess and a long, mineral finish add depth and balance. Serve it up chilled – about 45 to 48F. This is a wine that’s not meant to be aged but enjoyed. Super with cheesy veggie dishes like this one!

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