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Taco Lasagna with Pineapple Peach Avocado Salsa

Prep Time: 25-30 minutes Bake Time: 20 minutes Makes: 12 servings
12 gluten-free oat tortillas (such as these Chickpea Oat tortillas)
1 14-oz. can low or no sodium black beans, drained
1 small onion, diced
1 small zucchini and 1 small yellow squash, sliced into small pieces
1 cup grated cheddar cheese, plus some to top lasagna after it is cooked
Seasoning: 1 tablespoon chili powder, 1 tablespoon ground cumin, 1 teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon ground black pepper, ½ teaspoon sea salt- Stir together in small bowl
Pineapple Peach Avocado Salsa- Follow recipe for mango peach salsa. Swap mango for 1 cup diced fresh pineapple and add 1 avocado, diced. Set aside ~ 1 cup of salsa for lasagna topping.
1. Sauté the onions, zucchini, and yellow squash in a large skillet over medium heat until soft. Add the seasoning to the vegetables along with ~1/4 cup water. Stir and let cook for 1-2 minutes. Remove from heat and set aside. Make the salsa while the vegetables are cooking.
2. Layer 4 tortillas in a baking pan. Spoon the zucchini, squash, onion mixture, beans, salsa, and cheese over the tortillas.
3. Layer 4 more tortillas on top of the taco mixture. Spoon the taco mixture over the second layer of tortillas.
4. Layer the last 4 tortillas on top. Cover with aluminum foil. Bake for 20 minutes. Top with grated cheddar cheese and salsa.
IBD-AID Phase III (as tolerated).
Check out the IBD-AID Foods list to modify recipe for Phase II (as tolerated).
Recipe and Image Credit: Rene Maserati