I’m not even going to attempt to come up with a good reason as to why I am about four entries behind for this blog. Just…nursing school. Finals. Life. Hey, that’s three reasons. So there you go. 🙂
Now, onto the whole point of this entry: a Mexican Lasagna recipe that Chad loved. I mean LOVED. We do have a few things that we rotate in and out throughout the weeks that are delicious, (hopefully) nutritious, and easy to make if I have a late class. Chad actually said, “This is so good, it needs to be added into our rotation!” That’s high praise. And he ate the leftovers for the next few days and declared it just as good when it’s reheated.
This recipe was adapted from another blog by Leslie Sarna. You can find it here. I’ve made a few of her recipes and I’ve loved every one of them. Delicious vegetarian recipes=perfection!
3 or 4 tortillas
1/2 can black beans, drained and rinsed (I subbed in vegetarian fat free refried beans since those are the only beans I like….I know, bad vegetarian.)
1/2 can of corn, drained (or you can use one cob of corn, cooked, with kernels cut off)
1/2 onion, sliced
4 oz. mushrooms, sliced
a couple handfuls of fresh spinach, roughly chopped
1 8 oz. can of diced tomatoes
1 small can of diced green chilies
1 small can of sliced olives, drained
about 6 oz. of cheddar cheese or a mexican blend cheese, shredded
a handful of fresh cilantro, chopped
1) Preheat oven to 350 degrees
2) Saute the mushrooms and onion with a little bit of butter and a pinch of salt. Just cook until tender.
3) In a pie dish, spoon some tomatoes. Put a tortilla down on the tomato mixture, then start to layer a little bit of every ingredient. Place another tortilla, then repeat until you reach the top of your pie pan. (I used three tortillas.)
4) Sprinkle with remaining cheese and bake for 20-25 minutes, until cheese is bubbly.
My picture doesn’t look nearly as good as the one on the blog I linked you to, so go check that one out. Mine kind of fell apart when I was trying to get it out of the pie plate. Regardless, it was definitely something we’ll be making again, and soon if the husband has anything to say about it.