• prep: 15 min
• cook: 30 min
• total: 45 min

servings:

Mexican flavours stacked in a lasagna-type form = Mexican Lasagna! Fresh, light and healthy yet packed full of flavour thanks to the gorgeous Enchilada sauce. The key is whizzing it up in a blender to get the punchy fresh flavours into the sauce! Feel free to swap out the veggies with whatever you want to use.

• 800 g / 28oz crushed canned tomato
• 1 tbsp olive oil
• 1 clove garlic (, whole peeled)
• 1/2 red onion (, chopped)
• 1 cup fresh coriander / cilantro (, lightly packed)
• 1 tbsp EACH cumin (, oregano and paprika (any type))
• 1 tsp EACH salt (, garlic powder, cayenne pepper (optional) and sugar (any))
• 2 tsp coriander powder
• Black pepper
• 1 garlic clove (, minced)
• 1/2 red onion (, finely chopped)
• 1 large red capsicum / bell pepper (, chopped (~1 1/2 cups))
• 2 zucchinis (, chopped (~1 1/2 cups))
• 425 g / 14 oz can black beans (, drained and rinsed)
• 1 1/2 cups frozen corn
• 6 large flour tortillas ((approx 22 cm / 9" wide) (2))
• 2 1/2 cups / 200g grated melting cheese ((I used low fat cheddar))
• Fresh coriander / cilantro leaves (, for garnish (optional))

Click Here For Step-By-Step Instructions