I don't know if I ever grumble over my husband's vegetarianism, at least not here on the blog. But sometimes it is a challenge finding something tasty and filling to make for dinner. HERE is the solution that has come in handy three times this summer. I've been calling it "Mexican Lasagna" though I concede that sounds pretty dumb. Adam calls it enchilada something, and it was actually his idea to begin with. It is probably in the greater category of casseroles. Easy peasy, versatile, and delicious. (Though not very well photographed for this post!)
Here is the recipe, all rough approximations for you to play with:
Necessary ingredients:
12-20 corn tortillas (kinda depends on size of pan; for 10 x 10 a dozen works fine)
big hunk of grated cheese of your liking - I've used cheddar and pepper jack
a jar of salsa - be careful of going too hot
2-3 cans of black or pinto beans* (again depending on how much you want to make)
garlic - 3-5 cloves
cumin sprinkle
Optional:
green chiles diced up
red or green peppers diced up
olive slices
ground beef
other types of cheese
*It seems equally good whether you use refried or whole beans, but I like to use one of each, or use all whole beans and then with a potato masher mash the whole beans just a little
Bean prep: I toss the beans into a pot, add chopped garlic and a sprinkle of cumin. Yum!
Spray baking dish with cooking oil very lightly. Place first layer of tortillas on the bottom. Remember to play with your layers and do them how it sounds good to you. I have put a layer of beans, then more tortillas (sometimes ripping the tortilla to fill the space). Then put a can of salsa, cheese. I have liked putting a little salsa and cheese on the very top. I think I do about three or four layers of tortillas. I've never tried a meat version but I think it would work great.
Heat the oven to 350 degrees and bake for 20-30 minutes.
This last time I tried two different salsas - mistakenly thinking my green salsa was mild and the red salsa hot. Unfortunately both were hot! But we still gladly ate it all. And it makes a nice lunch to take to work too. Do try it, you won't regret it.
I'm going to make this for dinner soon- it looks delicious. Thanks for the recipe; I look forward to eating it.
ReplyDeleteWelcome back. I love your new header image - really sweet.
ReplyDeleteI didn't know that Adam was vegetarian. I am too, and the kids, but my husband isn't - yet he is at home. He's adapted to it over the past 10+ years.
Your recipe sounds really yummy. We make tacos or nachos or enchiladas quite often, and grate veges (carrot, zucchini, eggplant) into the bean mix - tastes really good and the kids eat it up happily.
Let me know if you need / want any vegetarian recipes, I can send you a few of our favourites.
I hope the new job is going well for you all. And the daycare good for Junie. Milk drying up - you're both moving onto the next phase, hey!
Take care, Ellie
My dad's favorite dish is something similar to this. We call it "echilada casserole," but I like "mexican lasagna."
ReplyDeleteI make it with green enchilada sauce, which I love. Also, if you've ever eaten sour cream enchiladas and liked them, a great addition to a dish like this is plain yogurt. I know it sounds weird, but it has a really great taste and texture after it's cooked. I'm interested to try this recipe. The salsa sounds good!
That sounds delish!! My husband is also a vegetarian, we should trade recipes. It can become very difficult to think of things to make for him.
ReplyDeleteWe just recently adapted a vegetarian french dip that was inspired by one at Snow City Cafe in Anchorage (it had blue cheese on it... MMMmmmm!!)
Next, we want to figure out a vegetarian reuban, my favorite sandwich.
oh yum! i think i'll try this this weekend!
ReplyDelete