Easy Mexican Vegetarian Enchilada Lasagna

Yield: 6-8 servings

• 1 cup uncooked parboiled rice
• 2 1/2 cups water

Combine in a 5 cup bowl and microwave uncovered on high for 15 minutes or until all of the water is absorbed.

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Filling:

• 1 can (16oz) vegetarian refried beans
• 1 jar (16oz) hot salsa
• cooked rice (from above)

Combine and mix well.

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• 1 can (28oz) green chili enchilada sauce (if you can’t find green, the red kind is ok)
• 15 white corn tortillas (3 whole, the rest cut in half)
• 8oz each of finely shredded cheddar and Monterey Jack cheeses (combined and divided into thirds)

1. Place a small amount of the enchilada sauce in the bottom of a standard size lasagna pan. (this will prevent the bottom layer from becoming hard)
2. Place 2 halves of the cut tortillas, with the straight edges facing the outside edge of the pan, on each of the short ends of the pan, overlapping them.
3. Place 2 more halves on the long sides of the pan in the same manner.
4. Place a whole tortilla in the center of the pan.
5. Spread half of the filling mixture over the tortillas.
6. Top with 1/3 of the cheese.
7. Cover with more tortillas in the same manner as the first layer in Step 2.
8. Top with some enchilada sauce.
9. Spread the remaining filling mixture over the enchilada sauce.
10. Top with 1/3 of the cheese.
11. Cover with more tortillas in same manner as in Step 2.
12. Top with more enchilada sauce.
13. Top with remaining 1/3 of the cheese.
14. Bake in a 400F oven till it is completely heated all the way through and the cheese on top is slightly browned.(about 30 minutes)
15. Let it stand about 5 minutes before cutting.
16. Heat remaining enchilada sauce in a small saucepan.

Serve topped with remaining enchilada sauce.