I'm trying to fill our freezer with meals & baked goods for the impending arrival of Little Baby. The dish I made today is Vegetarian Mexican Lasagna, which to me, is heaven in a casserole dish. If you don't want it to be vegetarian, by all means, add some meat. Conversely, if you're looking to add a meat free dish to your repertoire, this is certainly a great place to start. I love it because it's quick, it's easy, it's a great way to use up undesirable leftovers, AND it can be frozen. Here's how it's made:
Ingredients:
1 cup of brown rice cooked according to directions 1 can of black beans
1 cup of diced green peppers 1 can of corn
1 c diced onion 4-6 tortillas
1/2 can of El Pato shredded cheese
1 can of diced tomatoes with chiles, or 3 fresh tomatoes diced, or 1 cup of salsa
Spices:
1/2 T of Cayenne Pepper 1 T Cumin (not pictured)
1 T of Chili Powder 1T Garlic Powder or several cloves of garlic
Saute veggies & spices
Rinse & drain corn & beans. Mix in salsa, peppers, onions, rice, & El Pato & thoroughly incorporate.
If you intend to freeze the lasagna & don't have a disposable pan, line the pan with foil going both ways. Lay down a tortilla.
Cover with veggie/rice mixture. Then cover with a layer of cheese.
Layer again with an additional tortilla. (I took this opportunity to use up tortillas that had broken & would have otherwise wound up in the trash. Yeah saved food!) Repeat process until all of the veggie mix is used & cover the top with another layer of cheese.
If you plan on freezing, cook the lasagna for 10 minutes at 325°, allow to cool, wrap & freeze. If not, place lasagna in the oven at 325° for 20 minutes or until cheese is melted/brown. Garnish with sour cream & enjoy!