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 Newsletter. 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 1 1/4 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
1/2 lime, juice only, 1 Tbsp.
1/4 tsp. salt
DirectionsHeat 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 1/2 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 1/2 – 1 lb. of fresh blueberries, raspberries, or your favorite berries.
Nutritional Information per serving (% based upon daily values)
Calories: 410; Total Fat: 19g, 29%; Saturated Fat: 8g, 40%; Cholesterol: 30mg, 10%; Sodium: 1,140mg, 48%; Total Carbohydrate: 55g, 18%; Dietary Fiber: 10g, 40%; Sugar: 3g; Protein: 17g
Nutritional Information per serving with sidedish (% based upon daily values) (1/2 cup berries)
Calories: 451; Total Fat: 19g, 29%; Saturated Fat: 8g, 40%; Cholesterol: 30mg, 10%; Sodium: 1,141mg, 48%; Total Carbohydrate: 66g, 22%; Dietary Fiber: 12g, 47%; Sugar: 10g; Protein: 22g