I never gave tortillas much thought before. That is, until I traveled to TortillaLand!
Okay, so TortillaLand® isn’t really a place, it’s a product. Though I’d certainly be up for arguing that it’s also a super fresh and delicious state of mind.
My wife and I have really been working on eating healthier and fresher foods lately. That means loads more fresh fruits and veggies. It takes some getting used to (and a LOT more trips to the supermarket regularly), but after just a few weeks, I’m already feeling better about myself. More energized and in a better frame of mind.
Never in a million years would I have thought of buying uncooked tortillas. We generally just buy the pack of whatever’s on sale and use them. But tying in to our new fresh is better mentality, I’m ecstatic to learn that it’s not just fruits and veggies that fit the bill.
So we hunted down some TortillaLand® Uncooked Flour Tortillas and I have to say they are honestly life changing. You can head to Costco and snag yourself a 50-count pack (it’s made of two 25-count packs, so use one now and freeze the other for later!). They’re located over in the refrigerated section. Trust me, you and your stomach will thank me later.
The great part of TortillaLand® tortillas is that they’re super easy to cook. Grab yourself a non-stick frying pan (or in our case, a regular frying pan that we sprayed with non-stick spray), put the flame on medium heat and place one tortilla in the pan. Cook for about 30 seconds and then flip. After 30 more seconds you’re done and you’ll have a mouth-wateringly delicious warm tortilla.
They’ll bubble up and brown a little as you cook them. Flipping, however, is the really fun part. Allie was so impressed with my tortilla-flipping skills, she had to take a quick video:
My Meatless Mexican Lasagna is incredibly filling, packed with protein and so good I could probably finish it all in one sitting. For the record, each hefty portion clocks in at just 8 Weight Watcher Smart Points!)
Follow me in the kitchen for some one-on-one cooking time, won’t you?
First up, I needed to cook the tortillas. According to the package (and this spiffy video), it couldn’t be simpler. I put the flame on medium, added an uncooked tortilla and waited.
After 30 seconds, I flipped it. One down, few more to go.
Of course a live taste test was in order to make sure everything was up to code. (SPOILER ALERT: They’re soooo good warm!)
After a few minutes, my flour tortillas were cooked and ready for action!
I gathered all the ingredients in nice separate bowls to make it easier to compile. Plus, it just looks pretty darn cool and impressive. Almost like I’m on my own cooking show!
I combined the broccoli, beans, tomatoes, chilies and half the cheese into a large bowl. Here’s where your spice level can come into play. Add in salt and pepper, cumin, cilantro and garlic powder, but feel free to adjust the amounts based upon your taste. You could even add hot sauce and chili powder if you can take the heat.
Now it’s time to start layering! After a thin layer of taco sauce (normally I’d use enchilada sauce, but it’s way too spicy for my wife), I place two of the cooked tortillas side by side. It’s fine if they overlap a bit.
Spoon about half the broccoli and bean mixture on top of the flour tortillas.
Time for another layer! Place the final two tortillas on top, add a little bit more enchilada sauce and then the rest of the broccoli and bean mixture.
Pour the remainder of the enchilada sauce on top. Are you drooling yet? Just one more step and we’re done…
Add the remaining cheese and sprinkle with additional spices if you’d like. We’re big fans of cumin and cilantro, so I coated this bad boy with both of them.
Next up, it’s into the oven to cook at 400 degrees covered for 35 minutes. Then uncover and cook an additional 15 minutes, until the cheese begins to bubble and brown on top.
Done! Now you can certainly change things up a bit by adding additional vegetables (cauliflower comes to mind) or even chicken or ground beef. I might try adding some red onion and fresh garlic next time too.
I cut myself a small piece to taste. It’s certainly colorful, right? But how’s it taste?
Here goes nothing!
Sooo good! Or as we used to say in my Spanish class in High School… Es muy bueno! Delicioso!
And there you have it. A great way to celebrate Cinco de Mayo with your friends and family, as well as a fantastic way to get more vegetables into your diet that you’ll actually be craving! Using TortillaLand® Uncooked Flour Tortillas certainly helped knock this dish up a few notches in my recipe too. They’re so good that I’m already starting to think of a ton more uses for them from wraps to nachos to even pigs in a blanket!
Plus, don’t miss your chance to enter a sweet TortillaLand® Giveaway!
TortillaLand $25 Costco Cash Card Giveaway
Meatless Mexican Lasagna
- 4 TortillaLand® Uncooked Flour Tortillas
- 1 can (16.5 oz) black beans
- 6 oz. shredded 75% low-fat cheese
- 2 (15 oz) cans of diced tomatoes
- 2 (3.5 oz) cans of diced chilies
- 1 package (16 oz) frozen broccoli stalks
- 2 cups enchilada sauce (or taco sauce)
- 1 TBSP cumin
- 1 TBSP cliantro
- 2 tsp garlic
- salt and paper to taste
- Sour cream and avocado (optional for garnish)
- Cook the 4 TortillaLand® tortillas in a frying pan per the package instructions
- Meanwhile, partially cook the frozen broccoli in the microwave for roughly 5 minutes. Let cool slightly and then cut into bite-sized chunks. (Or just use a fresh head of broccoli if you remember to pick it up at the store.)
- In a large bowl, combine the broccoli, beans, chilies, tomatoes and half the shredded cheese, and all spices.
- Grease a baking pan and spoon a small amount of the enchilada sauce on the bottom.
- Place 2 cooked tortillas side by side in the pan. Cover with a layer of the broccoli and bean mixture.
- Place the final 2 cooked tortillas side by side on top. Pour a bit more enchilada sauce on top and then spoon the remainder of the broccoli and bean mixture on top.
- Cover with the remaining enchilada sauce and then the remaining cheese.
- Sprinkle with additional cumin, cilantro, garlic powder, salt and pepper.
- Bake at 400 for 35 minutes covered, and then an additional 15 minutes uncovered, just as the cheese starts to brown.
This post is written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own. This shop has been compensated by Acorn Influence, Inc. and its advertiser. All opinions are mine alone.