Tomato Free Mexican Lasagna

Photo: Kira Suurvarik

Ingredients

8 smalls corn tortillas

1 pound extra lean ground beef

1 small onion, diced

3 large garlic cloves, minced

1 portobello mushrooms, minced

4 ounces can diced green chilies [use diced jalapenos if desire more spicy]

1 cup canned black beans, washed, drained

1 cup canned corn, drained

1/2 teaspoon oregano

1/2 teaspoon chili powder

1/4 teaspoon garlic powder

1 1/4 teaspoons cumin

1/2 teaspoon fresh ground black pepper

1 teaspoon kosher salt

1/2 cup plus ¾ c reduced fat shredded Me xican blend cheese

1 cup shredded iceberg lettuce

avocado diced

Preparation

Preheat oven to 350 degrees. Spray a non-stick skillet with non-stick cooking spray and heat on medium. Add beef, onion and mushrooms and cook until meat is cooked through. Drain if needed, I bought extra lean beef and there was no grease to drain today. Add garlic and cook another minute. Add beans, diced green chilies, corn, oregano, chili powder, garlic powder, cumin, pepper and kosher salt. Mix thoroughly.

Spray a 9 x 13 pan with non-stick cooking spray. Lay half of corn tortillas on bottom of pan. Add half of the beef mixture and 1/2 c of cheese. Layer remaining corn tortillas and top with beef mixture and 3/4 c cheese. Bake in oven uncovered for 15 minutes.

After cooking sprinkle with diced avocado and lettuce. Slice and serve and add a dollop of sour cream on top of slice.