There’s a lot to be said for the cheesy bastardization of Mexican food. Sure, there are days when I want authentic posole or mole or tacos but certainly others when I crave overstuffed burritos, five layer dip and Frito pie.
This vegetarian Tex-Mex lasagna is my best attempt at commingling the trashier* aspects of Tex-Mex cuisine with thoughtful preparation and wholesome ingredients. Instead of Rotel, beef with taco seasoning and pre-shredded “Mexican” cheese, the recipe calls for fresh salsa, roasted poblanos and mushrooms and fresh herbs.
All the fresh vegetable chopping and roasting took extra hands-on prep, but the results were worth it (except visually … this lasagna is not photogenic). I had the comfort factor of the Tex-Mex lasagna from my childhood with the flavors and nutrition I value as an adult.
Vegetarian Tex-Mex Lasagna
2 poblano peppers
3 large portobello mushroom caps, cut in half and sliced into 1/4-inch pieces
2 tablespoons fresh oregano, chopped
1 tablespoon extra virgin olive oil
2 tablespoons dry white wine
1 large tomato, seeded and quartered
2 small cloves garlic
2 tablespoons water
2 teaspoons lime juice
2 tablespoons fresh cilantro, chopped
1/4 teaspoon salt
6 corn tortillas, cut in half
1 cup cooked black beans
8 ounces Monterey Jack cheese, shredded
Instructions
Preheat oven to a 500º broil with the top oven rack 5 inches from the heat source. Place poblanos on a baking sheet in a single layer. Slide baking sheet into oven, and turn poblanos every few minutes, until their skin has bubbled and begins to brown on all sides. Place poblanos in a bowl, and cover with a clean kitchen towel, until cool. Pull skin off peppers, using gloves to protect your skin. Split poblanos; remove seeds, and chop into 1/4-inch pieces.
Reduce heat to 375º. Toss mushrooms, oregano, olive oil, and wine, and add to a rimmed baking dish. Bake for 25 to 30 minutes, until most of the liquid has evaporated. Remove mushrooms from oven, and season with salt and pepper. Set aside.
Meanwhile, combine tomato, garlic, water, lime juice, and cilantro in a blender, and puree until smooth. Season with salt.
To assemble lasagna, spread a few tablespoons of salsa on the bottom of a 9×9″ baking dish. Place 4 tortilla halves atop the salsa. Layer 1/3 each of the remaining salsa, poblanos, mushrooms, black beans, and cheese. Repeat, building 2 additional layers.
Bake lasagna for 35 to 40 minutes, until the cheese is golden and casserole heated through.
Serves 4
* Trashy is not a derogatory term on Occasional Omnivore. It most often means low-brow delicious.
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