Vegetarian Mexi-Lasagna Recipe

Saturday night is my night to cook at home (it's not the only day I cook it's just the day that I must cook). This Saturday I decided to make a Vegetarian Mexi-Lasagna which was inspired by my friend, Grim, who made me an amazing Mexican Lasagna a few months ago. She's quite the amazing chef so this recipe is almost as good as hers. But I promise it's still good and it goes deliciously on either a summer, fall, or winter night. It's also very easy to make and takes almost no time at all!

There are 6 main steps to this recipe which I've outlined below!

1. Set your oven to 375˚F and get all of your ingredients together:

• 3 big kale leaves 
• a handful of spinach
• 1 1/2 peppers (I chose red)
• 1 small onion (I did half a red onion & half a yellow onion)
• 2 cloves of garlic
• 1 can of black beans
• 1 can of corn
• handful of cilantro
• pepper & salt
• 1 small can of tomato paste & same amount of water
• olive oil
• tortillas
• grated cheese! As much or as little as you want! You can never have too much cheese!
• cayenne spice (optional)

2. Dice the onions & garlic and sauté them in some olive oil at the bottom of a pot on medium heat. Chop up the kale & spinach to small pieces as well about the size of half of your palm. Throw the kale & spinach on top of the sautéing onions & garlic and let the leaves shrink with the heat (5-10min). Throw in the tomato paste, water, salt, pepper, and any other spices you may want to add (i.e. cayenne) and let it stew for another 5-7min.

3. While the pot is stewing, thoroughly rinse the black beans and corn and then mix in a bowl with the chopped up peppers and cilantro. Once the items in the pot have let the flavours mix for the 5-7minutes, mix them in with the items in the bowl until they look like a delightful mexi-mix.

4. In any sized pan that you would like, line your pan with parchment paper (unless you don't have any in which case it will be fine) and then do a tortilla layer (1 tortilla thick), a mexi-mix  layer (enough so that you can't see the tortilla underneath), and a cheese layer (amount depends on what you prefer). Continue doing layers until you've used up all your mexi-mix in the bowl. Finish off your creation by covering it with cheese and then place it in the oven for 25 minutes (the longer you keep it in the oven, the crunchier the tortillas will be).