Mommy Cafe

Vegetarian home cooking, kid tested and approved

Mexican Lasagna

I’m back!  These past few months have been a whirlwind of activity, which means dinners have too often been the same old same old.  I was feeling a bit stuck in a food rut that was not worthy of publishing.  But tonight I broke out my favorite combination of ingredients (you guessed it– black beans, corn, and cumin!) and started mixing, and got myself back oMexican Lasagnan track!

My memory may be faltering these days, but I can always remember a good meal.  Back in my Gateway Hotel days, conference services would frequently make one of those unforgettable meals– a Mexican lasagna that made my tummy happy.  It was a pretty meaty dish, as most lasagnas are, but gosh darnit I’ve been wanting it!  And so desire leads to creation, or something like that.

This dish got two thumbs up from Will, although it took some time for him to articulate with words as he was too busy shoveling food into his mouth to speak.  When he did speak, his only critique was that it wasn’t really Mexican food.  So here is my recipe for not-so-Mexican lasagna.

Prep and cook time: 60 minutes        Approximate cost: $8 for a pan

Mexican Lasagna

  • 1 onion, diced
  • 1 each red and green pepper, diced large
  • Taco seasoning (store-bought, or see my homemade recipe with Taco Stromboli)
  • 1 cup black beans, rinsed and drained
  • 1 cup corn
  • 10 oz ricotta cheese
  • 3 cups shredded cheddar cheese, divided
  • 4 oz can diced chilies
  • 10-12 corn tortillas
  • Salsa

Preheat oven to 400 degrees.

Saute the onions and peppers in olive oil until tender-crisp.  Add taco seasoning, beans, corn, and 1/8 cup of water.  Simmer until the water absorbs.

Meanwhile, combine ricotta cheese, 1 cup of cheddar cheese, and chilies in a small bowl and mix well.

Line a casserole dish with a layer of corn tortillas.  Top with half of the vegetable mixture, then half of the cheese mixture.  Spread a thin layer of salsa on the cheese and top with another layer of tortillas. Repeat with the remaining vegetables and cheese, another layer of salsa, and tortillas.  Spread one last layer of salsa on top of the tortillas and cover with remaining 2 cups of cheddar cheese.

Cover the dish with foil and bake for 30 minutes.  Remove foil and bake for 15 minutes longer, or until cheese starts to turn bubbly and brown.

Serves 6 to 8


October 12, 2010 - Posted by | Recipes, Vegetarian | , , , ,

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