I'm a list maker.
Like a REALLY big list maker. I have lists for everything: things I need from the grocery store, things I need to do today, things I need to do this week, meals/treats I plan to make/bake this week, meals/treats I plan to make/bake this season, meals/treats I plan to make/bake next season etc., things I need to look up on the internet, things I need to return, things I need to buy, things I plan to buy others for birthday/Christmas, things I need to bring/do/get next time I visit my family, I think you get the picture.
It's sad, I know- it's the nerd in me. Lists are coming out of my ears. What can I say...I'm an organizer. And I lovelovelove crossing stuff off my list. Sometimes (don't judge me here, you know you've done it too!), but sometimes I will even write something on my list after I've already done it for the mere satisfaction of crossing it off. Ahhhhh best feeling in the world. Well, actually, the best feeling in the world was probably the moment Nathan proposed to me- completely out of the blue in the middle of a ski slope- let me tell you girls...if you've not yet been proposed to it's the most incredible situation in the world. The movies don't do it justice. They just don't captivate what goes on inside a girls body and mind when her boyfriend finally gets down on one knee. Never have I shook my head yes and no at the same time (no this can't be happening, yes I will marry you!) while simultaneously laughing and crying. Ok, I'm officially rambling,
It's sad, I know- it's the nerd in me. Lists are coming out of my ears. What can I say...I'm an organizer. And I lovelovelove crossing stuff off my list. Sometimes (don't judge me here, you know you've done it too!), but sometimes I will even write something on my list after I've already done it for the mere satisfaction of crossing it off. Ahhhhh best feeling in the world. Well, actually, the best feeling in the world was probably the moment Nathan proposed to me- completely out of the blue in the middle of a ski slope- let me tell you girls...if you've not yet been proposed to it's the most incredible situation in the world. The movies don't do it justice. They just don't captivate what goes on inside a girls body and mind when her boyfriend finally gets down on one knee. Never have I shook my head yes and no at the same time (no this can't be happening, yes I will marry you!) while simultaneously laughing and crying. Ok, I'm officially rambling,
So, yeah. Lists. Lasagna was on one of my lists- my kitchen bucket list- and now I can cross that sucker off. Well, kinda. You see, while this one was fun to make and had that kicked up mexican flare, I do still intend to make a traditional italian version soon. But in the meantime, this will definitely suffice.
Mexican Lasagna
Makes one 9x9-inch pan (I actually halved the recipe and made in a loaf pan)
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups fresh or frozen corn kernels
4-5 green onions, chopped
Scant 1/2 cup chopped cilantro, plus more for garnish
1 teaspoon dried oregano
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon cumin
1 (28 ounce) can crushed tomatoes (fire roasted if you can find them)
9-12 no-boil lasagna noodles
8 ounces shredded Mexican cheese blend
Hot sauce (I used Chalula)
Preheat the oven to 400 degrees. Have a 9x9-inch baking dish ready. In a large bowl, combine the black beans, corn, green onions, cilantro, oregano, garlic powder, cumin, and salt. Spread a thin layer of tomatoes over the bottom of the baking dish (approximately one fifth of the total amount). Layer with a 3-4 lasagna noodles, breaking them as needed to fit the pan. On top of the layer of noodles, spread about one third of the bean mixture. Layer evenly with about one quarter of the remaining tomatoes and drizzle lightly with hot sauce. Sprinkle with one quarter of the cheese.
Makes one 9x9-inch pan (I actually halved the recipe and made in a loaf pan)
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups fresh or frozen corn kernels
4-5 green onions, chopped
Scant 1/2 cup chopped cilantro, plus more for garnish
1 teaspoon dried oregano
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon cumin
1 (28 ounce) can crushed tomatoes (fire roasted if you can find them)
9-12 no-boil lasagna noodles
8 ounces shredded Mexican cheese blend
Hot sauce (I used Chalula)
Preheat the oven to 400 degrees. Have a 9x9-inch baking dish ready. In a large bowl, combine the black beans, corn, green onions, cilantro, oregano, garlic powder, cumin, and salt. Spread a thin layer of tomatoes over the bottom of the baking dish (approximately one fifth of the total amount). Layer with a 3-4 lasagna noodles, breaking them as needed to fit the pan. On top of the layer of noodles, spread about one third of the bean mixture. Layer evenly with about one quarter of the remaining tomatoes and drizzle lightly with hot sauce. Sprinkle with one quarter of the cheese.
Repeat the layering process two times more (noodles, beans, tomatoes, cheese, noodles, beans, tomatoes, cheese). The last layer will be noodles, tomatoes, and cheese. Cover the pan tightly with aluminum foil. Bake at 400 degrees for 35-45 minutes, or until noodles are tender and cooked through. Remove the foil from the top and bake 5 minutes more, until the cheese is melted. Remove from the oven and let stand at least 10 minutes before slicing and serving.
Adapted from Annie's Eats.
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