This is a recipe which has been a staple in my home for many years, I originally served it topped with melted cheese and sour cream, which is delicious, but can be a little heavy. This lighter version is lower in fat, yet still retains great flavor and can be served with homemade guacamole. It’s quick to assemble and freezes well. To make this dish completely vegan, substitute the ground beef with a ground soy product.

• Ingredients 
• 6 whole wheat tortillas
• 2 green peppers, diced
• 2 red peppers, diced
• 2 onions, diced
• 4 cups ground beef (or meat substitute)
• 4 cups cooked Spanish style rice
• 1 cup frozen corn
• 2 cups salsa
• 1 tbsp cumin
• 1 tsp chili powder
• salt and pepper to taste
• 1 tsp olive oil
• Fresh cilantro and guacamole (optional)

Directions:

Pre-heat oven to 350 degrees. Heat olive oil in a nonstick pan and saute vegetables until tender. Add ground beef and cook for 5 minutes until meat is no longer pink inside. Add frozen corn and stir to combine. Sprinkle on cumin and chili powder and add salt and pepper. Set aside. In a lasagna pan or casserole dish, start by pouring a thin layer of salsa on the bottom on the pan and place two tortillas on top. The salsa will keep the tortillas from sticking. Then layer the rest of the ingredients as follows, ground beef, rice, sauteed veggies. Add another layer of tortillas and repeat. Finish with tortillas and pour remaining salsa on top. Cover and bake for 20-25 minutes until heated through. Sprinkle with fresh cilantro, serve with a side of guacamole.