My weeks either feel slow as a turtle, where I can feel every minute and second on the clock. It’s terrible! When Friday rolls around, you breathe a sign of relief!
Other weeks fly by and I don’t feel like I’ve had time to catch my breath. The time goes by and I don’t know where it went or what I spent doing it. I often think my coworker feels like this- she has an adorable little boy, a full time job, she commutes and still goes to school. How does she do it all?
This is one of those recipes which is perfect for her, or for anyone with an upcoming hectic week. It can be made over the weekend, and then baked right before a Tuesday night dinner. Or just bake it on Sunday night and enjoy it for lunch throughout the week.
There are only so many tacos or enchiladas we can eat, so I like to mix it up a bit with various dishes. I liked the idea of a baked dish with layers of Mexican flavors. And don’t worry, it can be adapted to your favorite veggies.
Mexican Tortilla Cassarole
Adapted from: Vegetarian Times (Jan/Feb 2012 issue)
6 10-inch tortillas
2 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
2 jalapeños, chopped (optional)
1 tsp chili powder
1 tsp cumin
1 15oz can of diced tomatoes (or 2 cups chopped fresh)
2 zucchini, diced
1 cup corn
2 cups black beans (or 15 oz can, rinsed & drained)
1 tsp salt
1/2 tsp pepper
2 cups cheese, shredded (your choice: Monterey Jack, pepper jack, Mexican)
Preheat the oven to 350ºF. Place tortillas on a cookie sheet, and bake them for about 3 minutes on each side, or until they are lightly brown. I ended up using 2 cookie sheets, or you can do them in batches.
Heat olive oil in a pan over medium heat. Add the onion and sauté for about 5 minutes, or until the onion is translucent. Then add the garlic and jalapeños. Cook for another 2 minutes. Stir in the chili powder and cumin, cook the ingredients for another minute. Then add the tomatoes, zucchini, corn and black beans. Cook for about 5 minutes, when the zucchini becomes tender. Finally, sprinkle in salt and pepper while mixing before turning off the heat.
Coat a 12′ baking dish with cooking spray. Set 2 tortillas on the bottom (mine overlapped a bit). Spread about 1/2 the bean-veggie mixture onto the tortillas. Then, sprinkle a 1/3 of the cheese. Then do another round of tortillas, bean-veggie mixture and cheese. Finally, cover the top with 2 more tortillas. Sprinkle the rest of the cheese on the top.
Bake the Mexican Tortilla Lasagna for about 30-45 minutes, the cheese should be bubbly on top. Let it stand about 10 minutes before cutting and serving.