-Mexican Lasagna (27 March 2011)
I didn't quite follow a recipe, but instead, combined what I liked about a few different recipes I found online, used what I already had in the fridge, and completely guessed on amounts :)
Ingredients:
-frozen corn (~1/2 cup)
-frozen spinach (~1 cup)
-meatless ground beef/soy protein (~3/4 cup)
-1/2 can of black beans
-can of diced tomatoes
-portobello mushrooms, sliced (~5 medium-sized)
-1/2 yellow pepper, sliced
-onion powder
-garlic powder
-black pepper
-crushed red pepper
-taco sauce
-whole wheat tortillas (~4)
-shredded cheese, mexican blend
Directions:
1. Preheat oven to 400 degrees
2. Sauté frozen vegetables and ground soy protein over medium heat in an oiled pan until thawed
3. Add mushrooms and yellow pepper
4. Add black beans and diced tomatoes
5. Season to taste with onion powder, garlic powder, black pepper, and crushed red pepper
6. Add taco sauce and mix well
7. Cut tortillas in half to make half-moon pieces
8. Spread a small amount of sautéed vegetable mix onto bottom of 8x8" square casserole dish
9. Lay 4 halved tortillas on top, straight edge facing out toward the sides of the pan
10. Spread half of the sautéed vegetable mix on the tortillas and generously sprinkle shredded cheese
11. Repeat steps 9-10, using the rest of the sautéed vegetable mix
12. Bake in oven for 10-12 minutes, or until melted cheese is golden-brown
13. Remove from oven and serve hot! (I enjoyed mine with some fresh avocado :)
~4 servings
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