Take Heart!
From Christian Vegetarian Association (CVA)

Mexican Lasagna - Gluten Free


10 corn tortillas
1 cup refried beans
3 medium tomatoes – diced
1 medium onion – sliced
1 large red pepper – sliced
1/2 cup jalapenos
1 Tbsp oregano
1 tsp red pepper flakes
1 avocado – diced
hot sauce – to taste

  • Pre-heat oven to 350F.
  • In a large pan, water sauté the onions on medium/high heat until translucent, about 3 minutes. Mince 1/4 cup of the jalapeños. Add in the tomatoes, red pepper, minced jalapeño and spices.
  •  In a casserole dish or oven safe plate, add a little sauce in the bottom then layer a tortilla, some beans and sauce and keep layering until none is left.
  •  Bake in the oven for 25-30 minutes. Top with jalapeños, avocado and hot sauce as desired.