Holy mi amigos! Que pasa?
I promised you guys a recipe today didn’t I?
Typically, the weekends are spent at the man-friend’s in Nashville, but last Saturday I was on call at the hospital which means I can be no further than 30 minutes away at any given time in case I’m needed. Since I couldn’t go to him, the man-friend came to
boring ol’ Clarksville me! To show my appreciation, I decided to whip up a fine meal for the two of us…
But allow me to back up a bit, because minutes before this cheesy, perfectly-spicy, veggie-filled dinner became perfectly-layered lasagna:
I had absolutely NO IDEA what I was making!
After promising him on Wednesday that I would cook dinner for us on Friday night, I started racking my brain trying to decide what to make. Of course it had to be something “incredible” since I’ve still only cooked a handful of meals for him. Let it also be known that I haven’t COOKED a meal in MONTHS (does salad assembly count?)
*Insert nervous excitement here*
Since the local farmers market opened, I am proud to say that I have only stepped foot in a grocery store ONCE in the last four weeks (and that was only to buy a carton of almond milk…I know, I’m seriously patting myself on the back for this, especially given my track record!) so I decided to carry on this streak and add another level of
stress fun to Friday night’s dinner…
No grocery store visits! 😀
So I got out my skillet, added a bit of oil and then proceeded to throw everything but the kitchen sink (and meat) into it. THEN I spied some enchilada sauce and I KNEW what I was going to make! Well, kinda…
At first I thought enchiladas of course, but then I realized I didn’t have any tortillas…but I DID have some leftover Flatout wraps…and CHEESE!
Ding ding DING!!
Feel free to substitute any of the vegetables for what you have on hand. Use tortillas, wraps, or nothing at all. Add meat or don’t add meat. Use enchilada sauce or salsa…refried beans or black beans…just DON’T for the love of Jesus (and know that I’m pronouncing that as “Hay Seuss”) leave out the cheese…because let’s face it, it isn’t Mexican food if it’s not covered in CHEESE! 😀
Basically, what I’m trying to say is this really isn’t a recipe…or at least it wasn’t until the man-friend and I took our first bites, looked at each other and “mmm-ed” at the same time…then I had to try to think of all the measurements I used!
Please, enjoy! Or as my friend, Jesus likes to say…
“El Eat-o” 😉
Veggie-fied Mexican Lasagna
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: saute bake entree Mexican
Ingredients (Serves 4-6)
- 1 1/2 Tablespoons olive oil
- 1 medium zucchini, diced
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 1-2 ears of corn, kernels cut from cob (optional)
- 1 Tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional)
- salt & pepper to taste
- 1 15 oz can refried beans
- 1 large tomato, diced
- 1 small can enchilada sauce (or 1 cup salsa)
- 3 flour tortillas (10 inch)
- 1 1/2 cups shredded cheese
- 1/2 cup fresh cilantro
- 1 small can sliced olives for topping (optional)
1. Preheat oven to 350F.
2. Over medium-high heat, add olive oil to a large non-stick skillet and allow to warm.
3. Add zucchini, onions, peppers, corn and spices and saute until tender (about 6-7 minutes).
4. Stir in refried beans and tomato.
5. In an 8×8 baking dish, spoon in enchilada sauce (or salsa) and then top one tortilla, 1/3 of the veggie/bean mixture, cheese, and cilantro.
6. Repeat layers twice more.
7. Top with black olives (if using) and place dish uncovered in the oven for 10 minutes, or until cheese is melted.
8. Serve alongside or ON ATOP a salad of mixed greens.
What’s the last meal you prepared for someone other than yourself?
What is your favorite kind of cheese?
I love goat, and you guys know I’m enamored with blue, but lately, it’s been all about the AGED gouda! YUM!