Monday, November 3, 2014

Meatless Mondays--Mexican Lasagna


It's not that I don't love a good steak or cheeseburger every now and then, but I just feel better when I eat less meat. So, my family enjoys Meatless Mondays. Here's what we had tonight.


MEXICAN LASAGNA

1/2 onion, chopped
2 cloves garlic, chopped (I actually use about four, but I love garlic)
2 tsp olive oil
1 can mexican stewed tomatoes, pureed
1 can black beans, drained
1-2 cups frozen or canned corn (I use frozen)
1 cup salsa
Shredded cheddar cheese (I use lighter fat cheese, made with 2% milk)
Corn tortilla chips (I used baked chips)

Preheat oven to 350 degrees. Spray the bottom of a 8x8 pan with cooking spray (I double this recipe and use a cake size pan). Saute onion in the oil until it's translucent. Add garlic. Stir until the room fills with yummy garlic and oniony smells, then add the tomatoes, beans and corn. Cook on low until bubbly.

Sprinkle a layer of crushed tortilla chips on the bottom of the pan. Spoon a layer of the bean mixture on top. Sprinkle light coating of shredded cheese. Repeat layers of chips and beans. Top the whole thing with the salsa, then add another light layer of shredded cheese. Bake for 35-40 minutes until it's all bubbly and yummy looking. Serve with a big side of non-starchy vegetables.

You'll never miss the meat. I promise!

Enjoy!

P.S. Trying to fit in exercise to your busy schedule? This is a CXE recipe: Cook. Exercise. Eat. Put dinner in the oven. You have 35 minutes to workout while it cooks. No excuses.