Vegetarian Green Enchilada Lasagna

My husband loves enchiladas, but I don't love all the work. I made this up with ingredients that we enjoy. I'm sure you could make many substitutions. It's very easy and my husband loved it. My 3 year old actually took a couple of bites!

• Ready In: 45 mins
• Serves: 4-6
• Yields: 1 lasagna

Ingredients

• 1  small onion, diced
• 8  ounces  sliced mushrooms
• 1 (15 ounce) can corn
• 1 (15 ounce) can black beans
• 3  cups  Baby Spinach
• 9  corn tortillas
• 2  cups  mexican style cheese
• 1⁄2 teaspoon  garlic salt or 1⁄2 teaspoon  goya adobo seasoning
• 1⁄2 teaspoon black pepper
• 1 (10 ounce) can  green enchilada sauce
• 1 1⁄2 cups tomatillo salsa

Directions

1. Preheat the oven to 400 degrees fahrenheit.
2. Saute the onion until translucent.
3. Add garlic salt and black pepper.
4. Add mushrooms and cook until tender.
5. Add corn and black beans to heat through.
6. Add spinach and cook until wilted.
7. Mix together the enchilada sauce and salsa.
8. Spread a thin layer of sauce in a 9x13 baking dish.
9. Lay out 4.5 tortillas to cover the bottom
10. Spread out half of the veggies.
11. Pour half of remaining sauce over veggies.
12. Sprinkle half of the cheese.
13. Repeat with tortillas, veggies, sauce and cheese.
14. Bake for 30 minutes at 400 degrees.