Easy Vegetarian Mexican Lasagna

• cooking spray
• sour cream↗1 cup

  regular or low-fat

• shredded monterey jack cheese, divided1 cup

  regular or low-fat

• shredded cheddar cheese, divided↗1 cup

  regular or low-fat

• diced tomatoes with green chilies, undrained1 can
• frozen spinach, thawed and squeezed dry↗1 package
• black beans↗1 cup
• textured vegetable protein↗1⁄2 cup
• frozen corn↗1 cup
• chopped fresh cilantro leaves2 tablespoons

  2 tsp dried

• taco seasoning1 teaspoon
• corn tortillas, cut into 6 wedges↗8 corn tortillas

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Coat an 11 by 7-inch baking pan with cooking spray.

3. 3

   In a large bowl, combine tomatos, TVP, beans, spinach, corn, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, cilantro, and taco seasoning. Mix well and set aside.

4. 4

   Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the bean mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining bean mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.

5. 5

   Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.

6. 6

   To reheat, bake in a preheated 375 degree F oven for 15 minutes.