Mexican lasagna - click here for the recipe and a much prettier picture than I took.
Got this one out of Woman's Day magazine and am pretty sure it's going to be one that makes it on our list of favorites. Everyone's plates were clean and Lucy was disappointed to have very little to clean up.
serves 6 Active: 15 min* Total: 1 hour*
*provided the world stops as you assemble your meal
2 tsp olive oil
1 1/2 cups chopped onion
1 lb zucchini, diced (about 3 cups)
2 1/2 tsp. ground cumin
1 can (14.5 oz) diced tomatoes with chiles
1 can (15 oz) black beans, rinsed
1 can (11 oz) corn niblets, drained
1 can (10 oz) mild enchilada sauce
1/2 cup chopped cilantro
5 (8-inch) whole-wheat flour tortillas
1 1/4 cups shredded reduced-fat Cheddar
Garnish: reduced-fat sour cream and cilantro sprig (garnish? ha!)
Heat oven to 400. Coat a 3 qt. round baking dish with nonstick spray
Heat oil in large nonstick skillet over med-high heat. Add onion and saute 5 minutes. Add zucchini and cumin, saute 5 min or until crisp-tender. Stir in tomatoes, beans, corn and enchilada sauce; bring to simmer. Remove from heat and stir in cilantro.
Put 1 tortilla in baking dish. Top with 1 1/2 cups zucchini mixture; sprinkle with 1/4 cup cheese. And repeat. Four times.
Cover with foil and bake 20-25 minutes until bubbly around edges and cheese is melted. Cool 5 minutes. Cut into wedges and serve with sour cream.
Nathalie's Notes: instead of sour cream we used cottage cheese, not to be healthy but because we didn't have any sour cream. Also, I'm not sure what corn niblets are and think that sounds kind of gross, I assumed it's just canned corn and used that. This was super easy to make and think older kids would have fun helping assemble it. While it was relatively fast to make, I froze the rest of the filling tonight to see if I can make an even faster go of it another night. I'll let ya know.