Mexican Lasagna

4 whole wheat soft taco shells
1 onion
1 pkg. veggie ground
1 can black beans, rinsed and drained
1 can tomato paste
2 tbsp. chili powder
1 tsp cumin
Salt and Pepper to taste
1 bell pepper, chopped finely
1 small jalapeno (optional)
1 can refried beans
2 tomatoes, diced
1 cup shredded cheddar cheese

Saute onion in a large pan with a small amount of olive oil for about 3 minutes.

Add the rest of the ingredients, from veggie ground to jalapeno, along with 1 cup of water (add more water if the mixture is sticking to the bottom of the pan). Continue to cook until all the vegetables are tender.

Layer ingredients in a greased baking dish, just as you would with regular lasagna. 1) veggie ground mixture 2) shells 3) tomatoes 4) Cheese. Continue until all ingredients are used.

Cook in a 425 degree oven for about 30 minutes.