So this is my first “Meatless Monday” recipe post. I’m posting on a Tuesday…but all day I’ve been thinking it’s Monday since yesterday was Labor Day…schedule changes really throw me off. We spent Labor Day weekend at the lake with family and it was awesome. By awesome I mean relaxing. It was a blessing. Before we left the lake Monday, I sat down with my sister (Wimberly) and we worked on our meal plans for the week. We are actually sisters and sister-in-laws because she is married to my husband’s brother. Figure. That. Out. Crazy, but really awesome. I was helping her plan some easy and healthy meals for the week. I love meal planning. Each week I make at least one dish that works well for left overs. B.C. (that’s how I refer to our life before cancer)…we didn’t eat left overs. I still cooked a lot, and we ate ‘healthy’…but the way we eat now takes ‘healthy’ to a whole new level. Now that I have a two year old, work full time, and keep the Todd house going, I love leftovers. This dish is excellent left over. I should know. We just ate it tonight. Again. Meatless Monday and Tuesday. Yeah.
I’m not a fan of recipes that say they’re ‘easy’ but the ingredient list is 40 ingredients long. I usually click off of a recipe or turn the page when I get to an ingredient I don’t recognize. Good news…this recipe REALLY is easy and it’s healthy! In fact, my sister (yes, Wimberly again) called me tonight and said, “That mexican lasagna is delicious and it was REALLY easy.” I keep telling her to trust me. I can be trusted.
Reasons you should cook this dish:
- 25 minutes, tops, start to finish.
- Only one pan to clean.
- Really good. David said it was one of his favorites–does he know it’s meatless?
Here are the ingredients.
I shop at least two stores each week (Trader Joes, Whole Foods, and/or Earth Fare). I buy the highest quality products for the best price. Around Cinco De Mayo, David, Wells, and I were shopping in Whole Foods. Wells sees shopping in Whole Foods as his personal opportunity to taste everything in sight. There was a display with ‘Mexican Lasagna.’ I don’t remember the exact ingredients…but this is my version-inspired by the one we tasted at Whole Foods.
I love dinners that are quick and don’t have an extreme clean up. I’ve also made some great shortcuts so that you won’t be chopping anything while making this dish.
Let’s get this party started.
First, combine the frozen three pepper blend and half of the bag of frozen corn in a saute pan. Add a little water and saute for about 10 minutes until all the ingredients have thawed.
Next, add 2 cans of refried beans, 2 jars of mild salsa, and 1 can of black beans (rinsed and drained) to the pepper and corn mixture. Don’t worry about cooking this mixture, just stir it together.
Now your filling is done! Yes, the whole filling is done! You’re ready to layer. Make sure you’re using a large pan. I used my large lasagna pan…larger than a 9X13. You can always use two pans if needed. Here’s how you layer it. Thin layer of salsa mix on the bottom, tortillas, salsa mix, cheese, tortillas, salsa mix, cheese, tortillas, salsa mix, finish the top with cheese. I tore the tortillas so they would cover the dish, but not overlap. Fancy, I know.
Bake at 350 for 30-35 minutes…just until heated through. Serve with sour cream and cilantro. Note: You will have to chop the cilantro (I know I said earlier you wouldn’t have to chop anything). Just for the record…I cut cilantro with scissors, so I really didn’t chop anything.
Viola. Easy. Delicious. Healthy. Meatless Any Night. Try it. You’ll be glad you did. Let me know what you think! Please leave a review and/or comment!
Mexican Lasagna-(Meatless and Easy!)
A delicious, easy, and meatless Mexican Lasagna! Adapted from a tasting of Mexican Lasagna at Whole Foods Market.
- 1 16 oz bag frozen organic pepper blend
- 1 8 oz (or 1/2 of a 16 oz bag) frozen fire roasted corn
- 2 cans organic refried pinto beans (I used roasted chili and lime)
- 1 can organic black beans (rinsed and drained)
- 2 16 oz jars organic mild salsa
- 1-2 cups of mexican blend shredded cheese
- 1 8oz pack of organic corn tortillas (small, 12 per pack)
- Organic sour cream and cilantro for garnish
- Preheat oven to 350 F.
- Saute the frozen peppers, 8 oz of frozen corn, and 1/4-1/2 cup of water in a large saute pan until thawed (about 10 minutes).
- Add the refried beans, black beans, and salsa to the pepper/corn mix. Stir until combined.
- Spray or wipe down a large baking dish (or two small dishes) with olive oil.
- Begin to layer the lasagna. Spread a thin layer of filling on the bottom of the pan, top with tortillas (single layer/tear them to fill in gaps), filling and cheese. Repeat 2 more times (tortillas, filling, cheese). Bake at 350 F for 30-35 minutes (or until heated through). Serve with sour cream and cilantro!
Enjoy. We sure did. Two nights in a row. There’s still some left too. (Don’t worry I won’t feed David and Wells the same meal three nights in a row!) Oh! I’m new to Twitter…and currently don’t have any followers. I’m trying to get all of my social media links set up. If you’re on Twitter I would really appreciate some love. cancerchanges1. Thanks for reading my blog.