Meatless Monday

Mondays are a drag. I'm normally still worn out from the previous weekend. Not to mention that Mondays always seem to go by at a snail's pace at school. Also, one of our little men sees bio dad, which means that he typically doesn't nap. I know that by 6 o'clock I'm exhausted, now imagine a 2 year old who got up at 6:00 and had no rest since. Lots of clingy-ness, tears, erratic behavior. Yikes! This is why I have to make a meal that is yummy to the kids and quick--i.e food that won't be thrown across the table that is fast enough to get the kids in bed early. Aahhh....sweet 7:30.

So, that being said....I thought I'd share my recipe for yummy and healthy Mexican Lasagna. Get out your can openers, cause your gonna need them.

Mexican Lasagna

Ingredients:
1 15oz. can of fat free refried beans
1 15oz. can of black beans, rinsed
1 15oz. can of enchilada sauce
jar of salsa
1 8oz. can Ro*Tel
1 small can of corn, drained
1/2 5oz. can of green chiles
1/2 chopped red onion
1 chopped bell pepper
pinch of cumin
handful of chopped cilantro
tortillas
2 cups of colby jack cheese

Preheat oven to 360 degrees.
Mix beans, Ro*tel, corn, peppers, 1/2 of green chiles, onion, pepper, cumin, 1/2 of cilantro.

Pour a little enchilada sauce in the bottom of a 9x13" pan. Add 2 tortillas--they will overlap. Add 1/2 of bean mixture and some cheese (optional) on top. Top that with two more tortillas. Continue to layer.

Once you have run out of bean mixture, top lasagna off with two more tortillas, the rest of the enchilada sauce, cheese, a bit of salsa, and the remainder of chiles and cilantro.

Pop in the oven for 30 minutes or until cheese bubbles.
Cool for 5 minutes, cut and enjoy with a dollop of fat free sour cream and salsa on the side.
Yummy!

Happy Eating!
~L