Vegetarian Mexican Lasagne

Ingredients

• 2 tablespoons olive oil
• 1 sweet onion, chopped
• 1 red onion, chopped
• 4 garlic cloves, chopped
• 2 tablespoons flour
• 2 teaspoons chili powder
• 2 teaspoons paprika
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons instant minced onion
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon oregano

• 2 (14 1/2 ounce) cans diced tomatoes
• 2 cups frozen corn
• 30 ounces canned black beans, rinsed and drained
• 2 large red bell peppers, stemmed, seeded and diced
• 1 bunch fresh cilantro, stemmed, roughly chopped
• 30 corn tortillas
• 1 teaspoon butter
• 16 ounces cheddar cheese, shredded
• 16 ounces monterey jack cheese, shredded
• 2 chipotle chiles in adobo, seeded and minced
• 2 cups sour cream
• 2 cups guacamole
• 1 cup black olives, sliced

Directions

1. 1

   Preheat oven to 350°.

2. 2

   Heat oil in a wide, deep skillet and sauté onions and garlic until soft. Season with salt and pepper.

3. 3

   Combine flour, chili powder, paprika, salt, instant minced onion, cumin, cayenne, garlic powder and oregano (or use 2 envelopes of taco seasoning) and add to skillet. Cook, stirring, until well mixed, about 2 minutes.

4. 4

   Add tomatoes and their juices, corn, beans, bell pepper and cilantro, stirring until just heated through.

5. 5

   Stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave on high for 60 seconds to soften.

6. 6

   Butter a deep lasagne pan (mine is about 10 x 14 x 4) and line the bottom with 6 tortillas.

7. 7

   Ladle 3/4 cup - 1 cup vegetable mixture over tortillas and spread to distribute evenly. Top with shredded cheeses. Repeat layers four more times, making sure each tortilla is covered or at least dampened by filling.

8. 8

   Bake 30 - 45 minutes at 350°. Let stand 5 - 10 minutes.

9. 9

   Meanwhile, combine chipotle and sour cream, adjusting heat to taste.

10. 10

    Cut 8 - 12 squares and offer adobo sour cream, guacamole and olives as toppings.