Songbird Ranch in Colorado-Mexican Lasagna
Click on older posts as we put up several today....
Another great recipe from Woman's Day magazine; April 2009 issue:
mexican lasagna
2 tsp olive oil
1 1/2 cups chopped onion
1 small zucchini diced (about 3 cups)
2 1/2 tsp ground cumin
1 can 14oz died tomatoes
1 small can green chiles
1 can 15 oz black beans drained
1 can 1 oz corn niblets, drained
1/2 cup chpped cilantro
4 whole wheat flour totillas (thanks Jill)
1 1/4 cup shredded cheddar
Garnish: sour cream
Heat oven to 400. Coat 3 qt round baking dish with nonstick spray
Heat oil in large skillet over medium high heat. Add onion and saute 5 minutes. Add zucchini and cumin, and saute 5 minutes. Stir in tomatoes, beans, corn and bring to a simmer. Remove from heat and add cilantro.
Put 1 tortilla in baking dish. Top with 1 cup of mixture; sprinkle with 1/4 of cheese. Repeat for 4 layers
Cover and bake for 20 minutes. Cool 5 minutes. Cut into wedges and serve with sour cream or salsa
YUmmmy
Another great recipe from Woman's Day magazine; April 2009 issue:mexican lasagna
2 tsp olive oil
1 1/2 cups chopped onion
1 small zucchini diced (about 3 cups)
2 1/2 tsp ground cumin
1 can 14oz died tomatoes
1 small can green chiles
1 can 15 oz black beans drained
1 can 1 oz corn niblets, drained
1/2 cup chpped cilantro
4 whole wheat flour totillas (thanks Jill)
1 1/4 cup shredded cheddar
Garnish: sour cream
Heat oven to 400. Coat 3 qt round baking dish with nonstick spray
Heat oil in large skillet over medium high heat. Add onion and saute 5 minutes. Add zucchini and cumin, and saute 5 minutes. Stir in tomatoes, beans, corn and bring to a simmer. Remove from heat and add cilantro.
Put 1 tortilla in baking dish. Top with 1 cup of mixture; sprinkle with 1/4 of cheese. Repeat for 4 layers
Cover and bake for 20 minutes. Cool 5 minutes. Cut into wedges and serve with sour cream or salsa
YUmmmy
Here is our ham and sweet potato dinner; yum. Used some cherry jelly to glaze....
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