Okay, so this is veggie dinner post #2 (and somewhat similar to the first), but it’s quite yummy.
This recipe had zucchini in it. And now, I’m totally kicking myself in the rear for not planting zucchini in the garden. Can you believe I’ve never had a zucchini? It took all that was in me not to eat it all fresh and take it out of the recipe? But, I didn’t. And, I’m glad I didn’t.
This is not a difficult recipe, but it took a little time to prep. Overall, it was worth the time and it paired well with some homemade salsa and chips. It was also quite filling. I’m anxious to see if it reheats well, because there is plenty left for 2 or 3 lunches.
Mexican Lasagna (from Woman’s Day magazine, April 2009)
2 tsp olive oil
1 1/2 cups chopped onion
1 lb zucchini, diced (about 3 cups)
2 1/2 tsp. ground cumin
1 can (14.5 oz) diced tomatoes with chilies
1 can (15 oz) black beans, rinsed
1 can (11 oz) corn niblets, drained
1 can (10 oz) mild enchilada sauce
1/2 cup chopped cilantro
5 (8-inch) whole-wheat
1. Heat oven to 400 degrees. Coat a 3-qt round baking dish with nonstick spray. (I didn’t have a 3-qt, so I just used a square dish.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and saute 5 minutes. Add zucchini and cumin, and saute 5 minutes or until zucchini is crisp-tender. Stir in tomatoes, beans, corn and enchilada sa
uce, bring to a simmer. Remove from heat and stir in cilantro.
3. Put 1 tortilla in baking dish. Top with 1 2/ cups zucchini mixture, sprinkle with 1/4 cup cheese. Repeat layers 4 times.
4. Cover with foil and bake 20 to 25 minutes until bubbly around edges and cheese is melted. Cool 5 minutes. Cut into wedges and serve with sour cream, if desired.