Vegetarian Mexican Lasagna - It Can Happen!

May I have your attention please?  Oh please, stay, salivate, read on.

While I commute to Manhattan, I've noticed most people are either on their Kindle or IPad or IPhone, and well, I own none of them.  Instead of consuming myself in some gadget,

I just look around and observe people's shoes, I'm shoe obsessed, and at least I get an idea of what's in fashion.

I admit though, there are days I take a nap on the train if I’m lucky enough to snag a seat.  My husband thinks I'll pass out for real one day and will end up in Queens - YIKES!

Other times when I'm awake, I tend to zone into my own little world of cooking where I think of new concoctions.

Here is one such recipe I thought of while commuting to work - Mexican Lasagna.

This dish is a cross between Mexican Enchiladas and Italian Lasagna.  It contains all the flavors you would expect from Mexican food in combination with the lasagna layers.

I have to say this dish is goooooooooood, actually it is pretty damn good, seriously one of my best!  I ate a good chunk of it lunch time, and then I had some more for dinner, and then I had some more for dinner the next day. 

The beans combined with the soft tortillas soaked in an Enchilada sauce and gooey cheese melted in my mouth. 

And if you are a lush like I, wash it down with a Gold Margarita on the Rocks.  And if you didn’t already know, I love Mexican food with alcohol.

NUTRITION: Whole Wheat Tortillas are a great source of Protein and Fiber.  Beans are an excellent source of Protein and Fiber.  Tomatoes are a good source of Vitamin A and C.  Although high in fat, cheese is an excellent source of Protein and Calcium and should be eaten in moderation.


INGREDIENTS:

• Mission Multi-Grain Flour Tortillas – 6 (cut into halves)
• Old El Paso Refried Beans Green Chilies – 1 (1 pound) can
• Goya Black Beans – 1 (15.5 ounce) can
• Ortega Taco Seasoning – 1 tbsp (for beans)
• Onions – 2 (diced)
• Plum Tomatoes – 2 (diced)
• Jalapeno – 1 (deseeded & finely chopped)
• Ortega Taco Seasoning – 2 tbsp (for veggies)
• Old El Paso Mild Enchilada Sauce – 1 (19 ounce) can
• Mexican Blend Cheese – 2 handfuls for each layer (use reduced fat if fat/calories are a concern)
• Fresh Cilantro – handful (chopped)
  

DIRECTIONS:
1. Here are the veggies you need.

2. Chop the veggies and add them to a mixing bowl.

3. Top with 2 tbsp of Taco Seasoning.  Mix well and set aside.

4. In a food processor ( I love Cuisinart), add a can of black beans.

5. Add the refried beans.

6. Pulse until well blended.

7. Add 1 tbsp of Taco Seasoning.

8. Blend again.  Set aside.

9. Preheat the oven at 400 degrees.

10. Cut the 6 tortillas in half.

11. In a 9”x13” baking dish, add 3 ladles of Enchilada Sauce.  Spread until the baking dish is well coated.

12. Place 4 pieces of tortillas.

13. Add 3 big spoons of beans. 

14. Spread.

15. Add the veggies.

16. Add the Enchilada Sauce – 3 ladles at a time.

17. Top with 2 handfuls of cheese – less or more.

18. Repeat steps 12 to 17… starting with tortillas, beans, veggies, Enchilada Sauce, cheese.  Do this process 2 more times – so 3 layers in total.

19. After the 3rd layer, once you are done topping the casserole with cheese, just spoon the remaining Enchilada Sauce over the cheese.

20. Love the layers.

21. Into the oven for 25 minutes.

22. In the meantime chop the cilantro and you can clean up. 

23. Oooooh… gimme some of that cheesy, gooey, melted cheese with Enchilada Sauce.

24. Top with cilantro. 

25. Wait about 10 minutes before serving yourself, let the flavors combine. 

TELL ME: Do you think of food recipes while you commute to work or am I just food obsessed?  Also, if you tried this recipe, what do you think?