When 2 Cuisines Become 1 - Mexican Lasagna

Don't judge too harshly - my artistry is suffering at the hands of my illness. Yes, it is true, I am under the weather with a serious cold. I'm hoping it's just a cold. Fingers crossed.

The running nose leads me to making crazy things in my kitchen, like Mexican Lasagna! Taking two of my favorite cuisines and making them one, like the Spice Girls sung about. I know that's what you thought when you read the title of this post. Any intelligent comments have gone by the wayside for the day, I hope you all are feeling healthy as we slide into the holiday weekend. And if you're feeling a little torn between two favorites - maybe make them one?

Ingredients:

1 c. non-dairy OR skim milk

3/4 c. reduced fat Mexican cheese blend

1 Tbs. whole wheat flour

1 can black beans, rinsed

1 jar salsa (make sure you recognize all the ingredients)

½ Tbs. olive oil

1 sm. green pepper

1 med. onion

1 organic celery stalk

3 tomatoes, chopped

½ tsp. cumin

1 tsp. chili powder

Dash of salt

12 – 6 inch corn tortillas (ingredients should be corn, water, lime)

Directions:

1.       Preheat oven to 350 degrees Fahrenheit.

2.       Chop veggies, sauté onion in olive oil for about 3 minutes.

3.       Add green pepper and celery to pan along with spices. Saute for a few more minutes.

4.       Pour drained and rinsed black beans and chopped tomatoes into pan. Stir allow to cook through on low/med heat.

5.       In a separate small saucepan, heat milk on med.

6.       Once sides bubble, stir milk and take about ¼ to pour into a separate small bowl.

7.       In the small bowl mix whole wheat flour until most of the lumps are removed.

8.       Pour milky flour back into sauce pan. Allow to simmer and stir.

9.       Measure ½ c. of cheese and stir into saucepan. Turn heat off once melted.

There may or may not be flour stuck on that fork - pls ignore!

10.   In a 9 x 13 pyrex, pour a thin layer of salsa.

11.   Place 4 tortillas on the bottom.

12.   Spread half of veggie mixture over top.

13.   Spread half of cheesy mixture over the veggies.

14.   Spread a small layer of salsa.

15.   Repeat steps 10-13.

16.   Put another layer of tortillas on top and cover with a little salsa and remaining cheese.

17.   Cover dish with foil and bake 20 minutes.

18.   Remove foil and back an additional 15 minutes.

19.   Take mexi lasagna out of oven and let rest for a few minutes before serving.