Mexican Lasagna

Tonight I tried a new recipe, I based it off a recipe I got from allrecipes.com and then made it my own, and vegetarian to boot.

Mexican Lasagna

1 clove of garlic
¼ cup onion
¼ cup fresh cilantro.
1 TBS of olive oil.
1 1/2 pounds ground beef (I used BOCA® meatless Ground Burger, Amy is a vegetarian)
1 packet of taco seasoning.
2 (15-ounce) cans black beans, drained
2 16 oz bottles of medium heat taco sauce
Salt
8-10 (10 inch) flour tortillas, (I use whole wheat) cut in to halves or quarters
2 cups shredded Cheddar or shredded jack
3 cups crumbled queso fresco Cheese

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium-high heat, sautéed the garlic and onion, then brown the ground beef and drain (if you use Boca ground burger there is no need to brown or drain also the dish will be come low fat), and then stir in the taco seasoning. Next add the black beans and half a bottle of taco sauce and cilantro. Line a 9x13-inch baking dish with tortillas and taco sauce. Spoon the beef mixture into the dish and a layer of queso cheese, make one more layer of tortillas, taco sauce, beef mix and cheese, then top with the remaining tortillas. Spread taco sauce over the tortillas and sprinkle with the remaining cheese.

Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

Serve with sour cream, lattice, tomatoes, and chopped green onions.