Here’s a filling and healthy gluten-free “lasagna” recipe from Zesty Olive that gets its protein from rice and beans. Layers create the lasagna effect.
Zesty Olive says, “I made this quick and easy black beans and rice Mexican lasagna into a gluten-free corn tortilla lasagna. Of course, you don’t have to make it gluten-free, but I like that gluten-free tortillas are readily available these days.
Serve with cilantro, salsa and chips and sour cream. Leftovers? Reheat and enjoy again!”
1 cup cooked brown rice
1 can organic black beans, rinsed and drained
1 can organic corn or ½ package organic frozen corn
1 jar organic salsa
1 package gluten-free corn tortillas
1.5 cups grated cheddar cheese
1 8oz brick of organic cream cheese, softened
¼ cup chopped green onions
salt, chili powder, taco seasoning (optional)
Chips and Salsa
For complete recipe and instructions, visit: http://zestyolive.com/black-beans-and-rice-mexican-lasagna/
Post, photo and recipe curated from: http://zestyolive.com/black-beans-and-rice-mexican-lasagna/