Had I known the chore of cleaning out the fridge would provide such a delicious meal, I probably would not have put it off all weekend long! Typically, when I have fresh veggies in need of use, my go-to dish is a curry concoction. Since my cabinets were lacking coconut milk, I had to come up with something else.
Last winter, while I was canning soups, I had also planned on canning some of my dried beans. Well, I never got around to it but I did end up freezing some after over estimating and cooking up way too many for another recipe. After taking inventory of some use-’em-or-lose-’em fridge items, I began creating what I call a happy accident!
6 fajita-sized tortillas (I used a mix of multi grain and whole wheat)
1-1/2 pints Tomatillo Salsa
4 cups ready-to-use black beans
3 carrots, chopped
2 cups chopped tomatoes (I used a quart of canned)
1 large red pepper, chopped
1 pkg Daiya Cheddar Cheese shreds
Ground Cumin, Salt, & Pepper to taste
Preheat oven to 350°F. Grease a 9×13″ baking dish with olive oil and place a layer of tomatillo salsa on the bottom. Place two tortillas on top the salsa; add half the carrots, peppers, tomatoes, and beans and season lightly with cumin, salt, and pepper.
Sprinkle on a bit of cheese and cover with two more tortillas. Add the remaining carrots, peppers, tomatoes, and beans, season again and add another layer of tomatillo salsa. Place the remaining tortillas on the top of the “lasagna” and bake in the oven for 30 minutes.
Cover dish with tinfoil and continue baking for an additional 20 minutes. Remove tinfoil, sprinkle on more cheese, and place back in the oven until cheese is melted and begins to brown, approximately 10 minutes. Allow lasagna to rest for 10 minutes, this will help the layers stay together when serving!
This recipe yielded me about 10 servings, most of which were placed in the freezer for work-week lunches. I was pleased to find it freezes really well!
Images and content copyright © 2009-2012 Danielle R Limoge.