I am weird. This is probably not news to you. I get obsessed with things, and then I have to turn them into an overly complex list and absorb everything about them. Dance was my first ever obsession, and though I’ve tried to break the habit repeatedly, it keeps worming its way back into my life.
In addition to trying to add a weekly dance class into my busy schedule, I’ve decided to get on YouTube and watch every single season of So You Think You Can Dance. Even the first season I had never seen before. News flash, it was kind of awful. But it’s bringing back so many great memories of fabulous choreography and fantastic personalities. It’s giving me life.
An obsession that completely possessed me later in life is, of course, cooking. This Mexican Lasagna is a perfect example of how deep my obsession goes. I’ve made this recipe many times, but I’ve never eaten it. I’m famously not a fan of vegetables, and this spicy layered dish is loaded with them. Plus some beans and cheese.
My husband definitely benefits with my obsession as he gets to eat this all by himself every time. So you know that it’s not only tasty the first time around but also makes terrific leftovers. If you are looking for a simple, veggie-filled, all-in-one, dish, Mexican Lasagna is for sure the way to go.
A healthy obsession never hurt anyone, especially when it leads to awesome food.
- 1 clove garlic
- 1 tablespoon olive oil
- 1 onion
- 1 bell pepper
- 2 serrano peppers or other small chillies
- 1 teaspoon salt
- 1 can petite diced tomatoes
- 1 can petite diced tomatoes with peppers (any combination of 2 cans of tomatoes will do)
- 1 tablespoon ketchup
- 1 can black beans, drained and rinsed
- 1 can whole kernel corn
- 1 cup shredded cheddar cheese
- 4 large tortillas
- Preheat your oven to 400 and find your deepest round baking dish, 9 or 10 inches in diameter, at least 2-1/2 inches deep.
- Smash your garlic clove with the flat side of your knife and peel the skin off. Toss the whole clove into a skillet with your olive oil and heat over medium. Don't forget to pull this out at the end. Chop your onion, and peppers and add them to the pan. Sprinkle them with salt and allow them to cook and soften for about 15 minutes.
- Add the canned tomatoes, then fill each can about 1/4 of the way up with water. Swirl it around to get the tomatoey goodness off the side of the can, then add the water to the pan. Squeeze in the ketchup and allow it all to simmer together for about 10 minutes.
- In the meantime, assemble your filling by mixing together black beans, corn, and most of the cheese. Hold a bit back for the very top.
- Now it's time to assemble. Start with a few spoonfuls of sauce spread around the bottom of your pan, then lay down a tortilla. Next, add a third of the filling, and some more sauce. Repeat this two more times.
- Lay down the final tortilla on the top. Spread the last of your sauce over these, then top the whole thing with some extra shredded cheddar.
- Bake this in the oven for 30 minutes. You will may want to put a baking sheet underneath your pan to catch any drips.
- When the time is up, let your dish hang out for at least 10 minutes before cutting into it. Slice into wedges like a pie and serve it to your veggie loving friends and family.