MEXICAN VEGETARIAN LASAGNA
For the salsa
1/2 can crushed tomatoes
1 small white onion, finely chopped
2 tbsp extra virgin olive oil
2 garlic cloves
1/2 tsp paprika
1/2 tsp cumin
2 tsp dried oregano leaves
3 sprigs fresh oregano
Salt and pepper to taste
For the vegetarian Mexican lasagna
a couple of fresh jalapeño peppers
3 small corn tortillas, cut in half
6 tbsp sour cream
1 cup canned black beans, drained and rinsed
1 1/2 cup shredded colby jack or cheddar cheese
Fresh cilantro leave.
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