Mexican Lasagna

Mexican Lasagna (Adapted from Veg Times)

3 tablespoons olive oil, divided
1 1/2 cups chopped onions, divided
2 teaspoons cumin, divided
1 teaspoon ground coriander
15 ounce can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
2 cups shredded carrots
2 cups shredded zucchini
1 1/2 teaspoons chili powder
1/2 teaspoon granulated garlic
1 medium jalapeno, chopped
1/4 cup habanero and lime salsa
8 6" white corn tortillas
4 ounces shredded sharp white cheddar

Preheat oven to 350

In a large skillet, heat oil over medium. Add 3/4 cup onion and cook until softened, about 5 minutes. Add 1 teaspoon cumin and coriander - cook 5 more minutes. Remove from heat and place cooked onions, beans, cilantro and lime juice in a blender. Puree until mostly smooth.

In the same skillet, heat the remaining two tablespoons oil over medium heat. Add remaining onions and cook until softened, about 5 minutes. Add carrots and zucchini - cook another 5 minutes. Mix in remaining cumin, chili powder, garlic and jalapeno - cook 3 minutes. Add salsa and let simmer for 2 more minutes.

Lightly coat a 9x9" baking dish with nonstick spray. Layer the bottom with 4 corn tortillas. Spread 1/2 of the bean mixture on the bottom and then a layer of 1/2 of the vegetable mixture. Repeat with remaining tortillas, bean mixture and vegetables. Scatter the top with cheese.

Bake until the cheese has melted and turns a light golden - about 30 minutes.

Serves 4-6.

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