Mexican lasagna has always intrigued me. I’ve heard about it for years, but had never tried it. I knew the general idea was that you used corn tortillas as you would noodles in a more traditional lasagna, while also utilizing more traditionally Mexican ingredients. I made this version sans meat and I must say I really liked the result! What’s even more fabulous is that the longer it sits the more the flavors just come together making it the perfect recipe for leftovers! And let’s face it leftovers are a good thing…Lunch anyone? 
What You’ll Need:
12 Corn tortillas
1 – 15 ounce can of pinto beans (Note: If you want you can use pre-made refried beans, but I like to make my own.)
6-8 scallions, chopped (Note: Both green and white parts.)
Cayenne pepper
A pinch of sea salt
1 – 4.25 ounce can of whole green chillies, drained and chopped
1 – 19 ounce can of enchilada sauce
Chopped peppers (Note: You can use any type of pepper that you like. I used chopped sweet banana peppers, but bell peppers will work fine too. If you really want to heat things up then you can use a hot pepper as well.)
Shredded Cheddar, Colby or Monterrey Jack (Note: I used Colby Jack. Or you can use a combo of any of them.)
Sour cream for garnishing if desired
Preheat oven to 400 F.
Mash pinto beans and stir in chopped scallions, a generous pinch of sea salt and cayenne pepper to taste. (Note: If you don’t like a little spice then leave out the cayenne, but I like for it to give a little kick. You can use as much or as little of it as you like.) Set aside.
Spray and 8 X 8 inch baking dish with non-stick spray and place 4 corn tortillas in the bottom of the pan, overlapping, until the entire bottom surface of the dish is covered. Spread out half of the bean mixture to cover the top of the tortillas. Sprinkle with chopped chilies and peppers.
Next add a layer of enchilada sauce and cheese. Repeat these steps one more time.
After you have done two layers add another layer of tortillas and top it with enchilada sauce and peppers. Then top with a layer of cheese.
Bake for 25-30 minutes until the cheese melts and browns slightly. Remove from oven and let sit for 5-10 minutes before serving.
Cut into slices and serve plain or with a dollop of sour cream.
Note: Guacamole would be a good topper for this too. You could add some shredded chicken too if you liked, or even some mushrooms to continue in the vegetarian vibe.