Tortilla lasagne with zucchini

Easy and good oven dish. Makes about 6 portions.

6 large corn tortillas or 6 medium flour tortillas
1 tbsp vegetable oil
3 garlic cloves, finely chopped
1 small onion, finely diced
1 jalapeno, finely chopped
3 medium zucchini, cut into little pieces
1 cup ground tomatoes
1 cup diced tomatoes from a can (you can also use 2 cups of the ground tomatoes and skip the diced tomatoes)
1 cups whole kernel corn from a can, liquid drained
1 cup black beans from a can, rinsed and drained
2 tsp oregano
1 tsp cumin
1 tsp chili powder
freshly ground salt and pepper
shredded cheese
sour cream on the side


Preheat the oven to 180°C (350°F).

Cut the vegetables and prepare the spices. Heat the oil on a large pan over medium heat and fry the onion, garlic and jalapeno for 4-5 minutes. Add the zucchini to the pan and keep frying for a few minutes or until it starts to soften a little. Add the tomatoes, beans and spices and mix well. Let it simmer for 10 minutes. Add water if you think it’s needed.

Heat a small pan while this simmers and heat each tortilla on both sides until it starts to become a little crispy. Prepare a big oven prove dish and put half of the vegetable mix on the bottom of the dish. Spread the tortillas evenly over and then add another layer of the vegetable mix. Sprinkle shredded cheese over and bake in the oven for 15 minutes.

Serve with sour cream and salad.

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