This winter the family spent a very relaxing, quiet weekend at the Jersey shore. My sister, who had been at the house a few weeks before left behind a huge stack of Australian food magazines called "super food ideas". SCORE!
I love food magazine and spent the entire weekend browsing these magazines and this dish was inspired by one I saw for an Italian skillet lasagna. I still intend to do that but honestly I did not have the inclination to make pasta or cashew ricotta this weekend. We had two perfect spring days and I really did not want to spend them in the kitchen!
This dish was super quick and simple and is big on flavor. A great easy weekend meal!
I served it with some guacamole. Delicious!
Note: measurements here are approximate as I did not measure- you really cannot go wrong- just add your ingredients according to your own tastes.
Mexican Skillet Lasagna
3 flour tortillas (I used the size intended for burritos- the larger ones)
8 oz vegetarian refried beans (1/2 a can)
~1/2 cup salsa
~3/4 cup vegan cheddar cheese ( I used Daiya)
~3 oz sliced black olives (I used almost one medium sized can of Musco Black Pearls)
2 fresh jalapeño peppers, finely chopped
3 green onions, chopped
1/4 cup cilantro chopped
Preheat the oven to 375 degrees.
Spread some refried beans on a tortilla. Add some salsa and spread evenly. Place the tortilla in an ove safe skillet or saute pan sprayed lightly with cooking oil. You will need one with a relatively high side (I used my Emerilware high sided smaller size saute pan). Add 1/3 each of the shredded vegan cheddar, black olives, jalapeños, green onions and cilantro. Repeat with each tortilla, stacking them one on top of each other in the pan.
Cover the pan and place in the oven until the cheese begins to melt- about six or so minutes. Remove the lid and continue to cook for another couple minutes until the cheese is thoroughly melted and the lasagna heated through. Do not cook too long or the bottom will burn!