Mexican Veggie Lasagna

INGREDIENTS:

• 1 (15 oz.) can black beans, drained and rinsed (or 1½ cups cooked black beans)
• 1½ cups fresh or frozen corn kernels         
•  ½ cup chopped bell peppers
• ½ cup onions, chopped or sliced
• ½ cup chopped cilantro
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• ¾ tsp. salt
• ½ tsp. cumin powder
• 2 tsp taco seasoning
• 1 (28 oz.) can crushed tomatoes
• 9-12 no-boiled lasagna noodles or (no boil noodles)
• 8 oz. shredded Mexican blend cheese or cheddar cheese or pepper jack cheese                                                                                                                   

DIRECTIONS:

• Preheat the oven to 400˚ F.  Have a 9 x 9-inch baking dish ready.

• In a pan, add 1 tsp oil and add the green bell peppers, onions, black beans, corn, oregano, garlic powder, cumin powder, and salt, chili flakes and taco seasoning and cook them until the veggies are slightly tender. Add the tomato puree and cook for 3 minutes.

• Spread a thin layer of tomato sauce over the bottom of the baking so that the lasagna does not stick to the bottom of the pan. 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. Sprinkle with one quarter of the cheese.

• Repeat the layering process two times more (noodles, beans mixture, cheese, noodles, beans mixture, cheese).  The last layer will be noodles, tomatoes, and cheese.  Cover the pan tightly with aluminum foil.  Bake 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

Baked Mexican Rice

Ingredients:

• 1 tsp of olive oil
• 3 cloves of garlic minced
• 1 tsp chili powder
• 1 tsp dried cumin powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 11/2 tsp salt (as per your taste)
• 1 tsp crushed red pepper flakes (depends upon your taste)
• 1 1/2 cups of cooked white rice or brown rice
• 1/2 onion diced
• 1 can of black beans, drained and rinsed or 1 cup soaked and cooked beans 
• 1 cup tomatoes diced
• 1 cup corn kernels
• 1 tsp jalapenos
• 3 to 4 tbsp. fresh cilantro, chopped
• 1-2 cups of shredded cheddar cheese
• 8 – 10 strands of cooked noodles.

Garnish:
Sour cream

Salsa

Guacamole

Directions:

1. Preheat the oven to 350 degrees.
2. Prepare rice. While the rice is cooking heat the olive oil in a large pan over medium heat.
3. Once the pan is add the diced onion and all of the seasonings.
4. Add the minced garlic and cook, stirring constantly for an additional 60 seconds.
5. Add the cooked rice, black beans, tomatoes, corn and a bit of cilantro (reserving some for garnishing) to the mixture.
6. Finally add the noodles. Mix the ingredients thoroughly, taste and re-season if needed. Increase spice level for your taste.
7. Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Sprinkle the top with cheddar cheese.
8. Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil.
9. Bake for an additional 5 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before serving.
10. Top with a dollop of sour cream and side dish of Salsa and Guacamole.

Tip: Add your choice of vegetables (Red bell pepper, Broccoli, etc.)

Baked vegetable Enchiladas

Baked vegetable Enchiladas

Ingredients for Enchilada Sauce:

1 Serrano chili chopped

1 tsp red chili powder

1 tsp self-rising flour

1 tsp. cocoa powder

1 tbsp fresh garlic minced

1 tsp cumin powder

1 tbsp salt

1 tsp oregano

1 cup water

1 small chopped onion

1 (8 ounce) can tomato puree

3 tbsp enchilada sauce mix powder (from store)

Directions for sauce:

Fry the onions, Serrano peppers, garlic in 1 tsp olive oil. Combine all dry ingredients in a small bowl. Stirring constantly slowly add enough of the water to the dry ingredients to make a thin paste. Pour into pan and add rest of water and cook over medium heat, stirring constantly. Stir in the tomato puree &let it thicken. Grind it in to a fine paste & boil until it thickens.   Add more chilly powder if u need more spicy.

Ingredients for rolling tortillas:

6 tortillas

2 cups Monterrey jack cheese & cheddar cheese

1 cup chopped onions

1 cup red bell peppers

1 tsp salt

1 tsp black pepper

Enchilada sauce

Spring onions & olives for garnish

Directions for rolls:

Melt 2 tbsp butter in a pan & fry the chopped onions, chopped red bell peppers. Add some salt, cheese, cilantro, black pepper & keep it aside. Grease a baking dish. Take a tortilla & spread 1 tsp. of enchilada sauce & then put 1/3 cup filling in center of each tortilla & roll it. Place each roll in a baking dish with seam side down. Repeat with remaining tortillas. Cover the rolls with remaining enchilada sauce, and then sprinkle some cheese for garnish.

Bake the enchiladas for about 35 minutes. Sprinkle some olives, spring onions & serve.

Tip:

Instead of onions & bell peppers you can add re fried beans for filling the tortillas.

You can add olives & jalapenos inside with beans too.

7 layer bean dip

Ingredients:
1 can refried beans
2 tbsp hot sauce
Spring onions cut into 1 inch pieces for garnish
½ cup salsa
1 cup sour cream
1 ripe avocado chopped in to cubes
2 tsp garlic powder
3tbsp Chopped black olives
2tbsp chopped jalapenos
1cup Monterey jack cheese/cheddar cheese/mozzarella cheese
Tortilla chips for serving

Directions:
1. Heat refried beans in small nonstick pan over medium heat & season with hot sauce. Transfer the beans to a small deep baking/casserole dish. 
2. Add cheese on top of the beans & let it melt in the oven a little.
3. Put one layer of chopped jalapenos, then chopped olives. Next add a layer of the salsa on top.
4. On top of the salsa put a layer of chopped avocados, sprinkle some garlic powder. Lastly add a layer of sour cream & top it off with another layer of cheese & bake in the oven until the cheese melts.
5. Garnish with spring onions & serve it with tortilla chips.

Bean Tostada

Mexican dishes have always been my favorite. This one’s on top of my list now.It’s simple to make and tastes fantastic. And I am 100% sure you are gonna love this one!!! This is so quick and easy - perfect for those nights when you don't feel like cooking & want something light and delicious.

• Tostadas 1 packet
• Refried beans tin
• 1cup Shredded any cheese
• Diced tomatoes
• Green onions, sliced(optional)
• Lettuce, chopped
• Sour cream
• Guacamole  (ready or homemade)
• Sliced black olives (optional)
• Cilantro, chopped
• Lime wedges, optional
• Hot sauce or salsa
Heat the refried beans in a bowl & mash it well in a microwave.
Chop all the ingredients & set aside. Make the guacamole & set aside. Layer the tortilla in a serving plate with a layer of beans, some cheese, lettuce, sour cream, guacamole, black olives, tomatoes, green onions, cilantro and some cheese again.
Serve with lime wedges and hot sauce or salsa. Enjoy.

Spinach & cheese Quesadillas

I adapted this recipe from one of my cookbooks using ingredients to make it lighter & healthier. It’s my family's favorite especially when something quick is needed. Well, the main idea is to incorporate spinach in to the dish.hhehehehee.I am sure you will adore this dish as its quick & delicious. Enjoy!!!!!

Ingredients:
1/2 cup spinach (chopped, steamed and squeezed to drain)
½ cup grated cheese(mozzarella, feta, etc any kind)
salt & pepper to taste
1 Sliced tomato
1tsp chopped jalapenoes (optional)
2 (8 inch) tortillas
Method:
• Mix the spinach, salt & pepper in a bowl.
• Melt a touch of butter in a pan.
• Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla. Lightly toast it.
• Sprinkle some cheese on the one of the tortilla followed by the spinach filling and then slices of tomatoes, chopped jalapenoes & more cheese and finally cover with the other tortilla.
• Cook until the quesadilla is golden brown on both sides and the cheese is melted.
• Be careful while flipping, do it slowly.
• Serve with guacamole , sour cream & some salsa(optional)