I got a good one for you guys.
I made this Mexican Lasagna for our Monday Mexican night and it was fabulous.
I was tempted to make something else due to time but I got it on the table in less than 30 minutes. My 16-month old gobbled it up and my daughter pulled off the tortilla part and ate it with the guacamole. Don’t get me started on her eat-only-tortilla phase.
Instead of the avocado salsa, the recipe calls for, I made it with guacamole. I also served it with blueberries. This gem comes from the 6 O’clock Scramble Meal Planning System. Their recipes are exceptional!
- 15 oz. canned black beans, drained and rinsed
- 15 oz. vegetarian refried beans
- 15 oz. corn kernels, naturally sweetened, drained, (or use 1¼ cups corn kernels from 3 - 4 ears corn)
- 1 cup mild salsa
- 4 scallions, sliced
- 2 cups shredded Cheddar cheese (reduced fat optional)
- 4 tsp. vegetable oil
- 6 soft taco size (8-inch) flour or wheat tortillas
- 1 avocado, peeled and diced
- 2 tomatoes, diced
- ½ lime, juice only, 1 Tbsp.
- ¼ tsp. salt
- Heat the oven to 400 degrees. Spray a 9 x 13-inch casserole dish with nonstick cooking spray.
- In a large bowl, stir together both types of beans, corn, salsa, scallions and cheese.
- Put the oil in a small bowl. Heat a large skillet over medium to medium-high heat. Brush both sides of each tortilla with a thin layer of the oil and fry it in the skillet, turning once, until it is puffed and golden in spots, about one minute total. Stack the cooked tortillas on a plate.
- To make the lasagna, put 2 tortillas in the bottom of the casserole dish; top them with ½ the bean filling, then top that with 2 more tortillas, and the second half of the bean filling. Top it with the final 2 tortillas. Press down with a spatula on the top tortillas to seal the layers.
- Bake the lasagna, uncovered, for 10-12 minutes until it is heated through. Cut it into squares with a pizza cutter or serrated knife to serve.
- While the lasagna is baking, in a medium bowl, gently toss the diced avocado and tomatoes with the lime juice and salt. Top the lasagna squares with the avocado salsa at the table.
- SERVE WITH BLUEBERRIES OR RASPBERRIES
- Serve it with ½ - 1 lb. of fresh blueberries, raspberries, or your favorite berries.
For more easy recipes and tips on how to serve meals to kids, check out Maryann’s book The Family Dinner Solution: How to Create a Rotation of Dinner Meals Your Family Will Love