May 12, 2011

Mini Mexican Lasagnas

Since blogger was in "read only" mode last night, I have decided to make Thursday's post one dedicated to my big love: fabulous recipes. So, here's less talk, more cooking!

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Bean and Corn Tortilla Lasagna
adapted by Eat, Drink and Be Vegan
serves 2

• 1 cup cooked pinto beans
• 1/2 cup cooked quinoa (optional)
• 3/4 cup corn
• 4 corn tortillas
• 3-4 tomatoes
• 1 medium zucchini
• 1-2 green onions
• 2 serrano chilis
• Chili powder
• Garlic
• Paprika
• Cilantro
• Salt n pepper, to taste
• Avocado oil

Preheat oven to 375, lightly oil 2 mini casserole dishes. Heat up your favorite pan to medium. Drop a splash of avocado oil* with the onion, garlic, chili powder, paprika, salt n' pepper and the chilis. Let them do their thing for a few minutes, covered. Throw in your tomatoes and beans, let it simmer for a bit. Add corn, zucchini, cilantro to the mix and wait as flavors combine in magical ways (covered, o' course!). Grab your casserole dishes and layer bean mix, tortilla, beans, tortilla, beans. Cover with foil and bake for about 20 minutes. Serve with fresh cilantro, avocado slices and fresh lime juice!

*Any oil will do, I use avocado 'cause it is cheap and abundant in Mexico and it has an amazing heat tolerance!

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Hooray! Here's what else went down (into my tummy!) Thursday.

first, a workout: 6.5 miles elliptical in 1 hour

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incredible. I think a recipe Friday is going to greet us in the very near future!

my God is my rock, in whom I take refuge,
my shield and the horn of my salvation.
2 Samuel 22:3

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