My family is a big fan of Mexican food. I think about every time we go back home we end up going to the Mexican restaurant at some point or another. The never-ending basket of chips and salsa is usually what does me in. Maybe that’s why I like those restaurants so much. Or maybe it’s the heavily salted margarita glass. Probably both!
The other day I got an email from myrecipes.com for Tex Mex Lasagna. Does anyone else get these emails? They are the best. I’ve gotten so many recipes from here. I had most of the ingredients at home because we had just made a black bean bake a few nights ago. The recipe calls for lasagna noodles but I only had flour shells. Although the shells worked perfect that night, the next day I took some leftovers to work and the shells were soggy on the bottom. So, if you are going to make this meal with flour shells I would recommend making just enough for that night. Next time I will try it with the noodles. This would be easy to make for one person as well…..just use a smaller oven safe bowl and cut the flour shells to fit.
I added in some chipotle peppers which gave the meal a slow heat. If you like your meals less spicy, you can take the seeds out of the peppers and cut back the cumin a bit. But you can see a trend from my previous posts…..I like my meals with some spice!!
Tex Mex Lasagna
Recipe adapted from myrecipes.com
Prep Time: 20-25 minutes
3/4 cup bottled salsa
2 tsp cumin
1 (14.5 ounce) can no salt-added diced tomatoes, drained
6 flour shells
1 cup frozen whole kernel corn, thawed
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups reduced fat shredded cheddar cheese
2 chipotle peppers in adobo sauce, diced
Preheat oven to 375 degrees.
Roughly mash 1/2 of the black beans in a bowl. Add diced chipotle peppers, 1 spoonful of adobo sauce, tomatoes, cumin, and 1/2 cup of salsa. Mix together. Use the remaining 1/4 cup salsa and spread in bottom of 8×8 inch baking dish. Place 2 shells on top of salsa (cut edges to fit pan). Layer with black bean mixture, black beans, corn, and cheese. Repeat 2-3 times. Top remaining shells with any leftover mixture, salsa and cheese. Cover with foil and back for 30 minutes. Remove foil and bake for an additional 5-7 minutes until cheese is melted.
