Vegetarian
Mexican Lasagna is a quick and easy entree for guests or just a hungry family. For an added twist serve with salsa, sour cream, guacamole and tortilla chips.
- 2 tsp olive oil
- 1 1/2 cups chopped onion
- 1 lb. zucchini, diced
- 2 tsp cumin
- 1 can diced tomatoes with chiles
- 1 can black beans, rinsed
- 1 can corn, drained
- 1 can mild enchilada sauce
- 1/2 cup cilantro
- 5 (8 in) flour tortilla shells
- 1 1/4 cup shredded cheese
- Preheat oven to 400 degrees
- Heat oil in large skillet over medium heat. Add onion and saute for 5 min.
- Add zucchini and cumin. Saute for 5 minutes or until tender.
- Stir in tomatoes, beans, corn, and enchilada sauce. Remove from heat.
- Stir in cilantro.
- In 3 qt round greased baking sheet layer 1 tortilla. Top with 1 1/2 cups mixture. Sprinkle with 1/4 cup cheese. Repeat 4 times.
- Cover with foil and bake at 400 for 20-25 minutes or until cheese is melted.
Sweet Crepe filling ideas (add sugar, cinnamon or vanilla to batter to make it sweeter): Apple Cinnamon: 1 tbsp butter, 1 apple chopped fine, a pinch of each cinnamon and nutmeg, and 1 tbsp powdered sugar. Cook until apple is soft. Banana and Nutella: Cook Banana in fry pan with butter, cinnamon, and honey until brown. Spread Nutella on crepe. Fill with bananas.
Savory Crepe filling ideas (add your favorite spices to batter): Spinach and Mushroom: Cook sliced mushrooms in pan until dark gray in color. Add spinach to pan and cook until wilted. Top with your favorite spices (try garlic, chives, etc.)
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 2 Tbsp melted butter
- 1 cup flour
- pinch of salt
- Combine wet ingredients into medium sized bowl.
- Slowly add dry ingredients into mix.
- Heat a small lightly oiled fry pan over medium heat.
- Pour a 1/4 cup scoop of batter into pan and quickly swirl around until batter coats the entire pan.
- Cook for about 2 minutes or until crepe starts to pull away from the pan.
- Flip over and cook for 2 more minutes or until golden brown.
- Fill with your favorite savories or sweet foods.
Serves 4
- 1 8 oz. can black beans
- 1/2 green pepper
- 1/2 onion (cut into wedges)
- 3 cloves garlic (peeled)
- 1 egg
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp hot sauce
- 1/2 cup bread crumbs
- Preheat oven to 375
- Mash black beans until thick and pasty
- In a food processor, chop pepper, onion and garlic. Add mixture to beans
- In small bowl stir together egg, chili powder, cumin and chili sauce.
- Add egg mixture to bean mixture.
- Mix in bread crumbs
- Divide into 4 patties
- Place patties in oven for 10 minutes. Flip over and bake for another 10 minutes.
- 1 can garbanzo beans
- 1 small onion finely chopped
- 2 cloves garlic
- 1 1/2 Tbsp chopped cilantro
- 1 tsp dried parsley
- 2 tsp ground cumin
- 1/8 tsp turmeric
- 1 cup dried bread crumbs
- Preheat oven to 350
- Mash garbanzo beans in large bowl
- Stir in all other ingredients.
- Knead mixture until well blended.
- Shape into 1 inch balls (If needed add a little bit of water)
- Bake at 375 about 20 minutes (until firm)
