Mexican Lasagna Roll Ups

Instructions

1. Preheat the oven to 375°.
2. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just short of al dente, about 4-6 minutes. Drain, rinse in cold water, and lay out on a work surface with a touch of oil to prevent them from sticking together.
3. Heat a large skillet over medium high eat and add oil. Add cumin seeds and serrano peppers and let sizzle.
4. Add onions, peppers, beans, corn, tomatoes, and rest of dry seasonings. Cook for about 10 minutes, covered, on medium low heat, stirring continuously. Add garlic and continue to cook for another 7-8 minutes uncovered until all veggies have softened.
5. Pour 1 can of the enchilada sauce in the bottom of a 9 inch or 13 inch baking dish.
6. Spread each lasagna sheet with shredded cheese, top with bean and veggie mixture evenly, top with more cheese and gently roll up. Place all the rolls with the open flap side on the bottom of the baking dish.
7. Once you have finished rolling all of the lasagna sheets, top the rolls with two more cans of enchilada sauce, add shredded cheese and bake for about 20 minutes or until the lasagna sheets have cooked through and dish is bubbling!
8. Serve hot with a a garnish of chopped cilantro and a dollop of sour cream.