Corn tortillas replace the noodles in this Mexican-inspired, dairy-free “lasagna.” Mini tortillas might be easier to layer, depending on the size of your baking dish. Consider substituting or adding zucchini, mushrooms, sweet peppers, or other vegetables you have on hand—this dish is an easy way to empty the vegetable drawer in your fridge.
- extra-virgin olive oil
- spinach or kale, chopped
- corn tortillas
- onion, chopped
- cooked whole beans or refried beans
- potatoes, chopped
- salsa or canned tomatoes
- super-firm tofu, diced (optional)
- cumin powder
- chile or chili powder
- hot sauce
- Heat a toaster oven or regular oven to 375º F. Lightly oil a glass or ceramic baking dish.
- Add spinach to a heatproof colander and pour boiling water over the leaves. Let cool, then wring out as much liquid as possible. Coarsely chop leaves.
- Put tortillas in the bottom of the baking dish. Layer onion, beans, potatoes, spinach, salsa, and tofu, if using, with a tortilla layer in the middle. Add oregano, cumin, chile powder, salt, and pepper to the last vegetable layer and top with tortillas.
- Cover with foil and bake, checking after 40 minutes and then every 10 minutes or so, until a fork easily pierces through all layers. Uncover and broil to brown the top layer of tortillas. Serve with more salsa and hot sauce.