Mitch Spinach Mexican Lasagna


3 cups cooked black beans

2 14 oz cans diced tomatoes

1 yellow onion, chopped

2 boxes of tacos (blue or yellow)

1 8 oz package of non-dairy organic rice or soy cheese (optional)

1 teaspoon garlic powder

1 teaspoon paprika (or chili powder if you like it spicy)


Preheat oven to 400 degrees.

Sautee onions and mix with tomatoes (lightly drained), garlic powder, and paprika.

Lightly grease (mist) lasagna pan and layer bottom with taco halves. Top with beans and tomato mixture, then sprinkle with non-dairy cheese if using. Continue with next layer: tacos, beans, tomatoes, and cheese. 

Cover with foil and bake 10 minutes until center is hot and cheese melts.

Uncover and bake 5 more minutes until bubbling.