MEXICAN LASAGNA

 INGREDIENTS:

Ten-inch tortilla wraps

Salsa

Basmati rice…1 cup

Black beans…14 oz. can, drained and rinsed

Diced tomatoes…14 oz. can

Portabella mushrooms – small…6-9

Leek…white and light green part thinly sliced

Kale…about 2 cups, chopped

Garlic…2 medium cloves, sliced lengthwise

Cilantro

Enchilada sauce

Three cheese mix

Olive oil

Cumin

Salt and pepper

Fresh lime juice

PROCESS:

Cook the Kale in boiling water for 5 minutes, drain, and set aside.

Cook the cut up mushrooms and leek in olive oil over high heat until well done – about 10 minutes.  After 5 minutes add the kale to the pan and the juice of ½ lime.  Remove from the heat and set aside.

Cook the rice per the directions on the package, in the water used for the Kale

In a separate pan, cook the garlic in olive oil until soft, then add the tomatoes and beans, plus cumin and cilantro. Cook until all the tomato juice has evaporated.

In meat loaf or bread baking pan, place a thin layer of salsa on the bottom.  Place the tortilla so half of it covers the bottom and add a layer of the tomato-bean mixture.  Fold the remaining half of the tortilla over and cover with a layer of rice.  Place a second tortilla over this, and add a layer of the mushrooms and Kale.  Fold over the tortilla and add a thin layer of salsa, cover this with the enchilada sauce and cover with a generous layer of the cheese.

Bake at 350 degrees, covered, for 10 minutes, and uncovered another 5-10 minutes.

Serve with sour cream or low fat yogurt.

Note…the sequence of the layers of ingredients is entirely arbitrary, as are the ingredients.