Black-Bean-and-Pumpkin Mexican Lasagna
From Thug Kitchen Party Grub: For Social Motherf*ckers [1]
Ingredients
- Enchilada-ish Sauce
1 1/2 cups vegetable broth
1 1/2 cups plain tomato sauce*
2 cloves garlic, minced
3 tablespoons mild chili powder
2 tablespoons lime juice
1 tablespoon soy sauce or tamari
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
- Filling
2 teaspoons olive oil
1 medium yellow onion, chopped (the size of black beans)
1 red bell pepper, chopped (the size of black beans)
3 cloves garlic, minced
1 jalapeno, minced
3 cups cooked black beans**
1 cup fresh or frozen corn kernels
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1 1/2 cups canned pumpkin puree***
1 tablespoon lime juice
2 teaspoons maple syrup or agave syrup
12 flour tortillas or whatever you usually buy for burritos
Salsa (any of the sh*t from our first book would be legit)
Avocado
- *Not marinara, just canned, no-seasoning tomato sauce. Simple sh*t. Grab a low-sodium one if you can find it.
- **You can use two 15-ounces cans of beans, drained and rinsed, because we know you are about the dump-and-stir life.
- ***Don't accidentally grab pumpkin pie filling at the store and think that sh*t will still work because it f*cking won't.
Directions
- First, make the enchilada-ish sauce: Pour everything together in a medium saucepan and bring it to a gentle simmer — not a boil, a godd*mn simmer — and cook for about 15 minutes to give the sauce a chance to thicken up a little. Turn off the heat and get making the filling. You should have about 2 1/2 cups.
- Make the filling: In a large skillet or wok, heat the olive oil over medium heat. Add the onion and saute until it starts to get golden, about 5 minutes. Add the bell pepper and keep cooking for about 2 minutes. Add the garlic, jalapeno, black beans, and corn. Stir that all up and let everything in the pan warm back up, about 2 minutes. Add the chili powder, cumin, smoked paprika, and salt and keep cooking until the spices get all warm and start making your kitchen smell legit, about 1 minute. Fold in the pumpkin, lime juice, and maple syrup and cook for another minute so the pumpkin gets mixed up and warm. Turn off the heat.
- Heat up your oven to 375°F. Grab a 9 x 13-inch baking dish.
- Now it's time to assemble this sh*t. Pour about 3/4 cup of the enchilada-ish sauce all over the bottom of the baking dish. Cover that up with a single layer of tortillas. Yeah there will be some holes but just do your f*cking best. Smear on a layer of the filling and try to keep that sh*t at an even thickness so you don't have a lopsided dish. Cover that with another layer of tortillas and 1/2 cup sauce. Repeat. Cover with the remaining sauce.
- Cover that sh*t in foil and bake for 15 minutes. Uncover it and bake for 10 more.
- Serve warm with some salsa and avocado on the side.
Information
- Category
- Main Dishes, Beans
- Cuisine
- Mexican
- Yield
- Serves enough for 6-8 people