 |
|
Mexican-ish Vegetarian "Lasagna"
|
Join Date: May 2009
Posts: 94
|
Description:
This dish is on the surface a bit fussy (using two stovetop pans) and a baking dish, but the outcome is a large casserole of creamy, cheesy, spicy comfort that you can nibble on all week long. It just gets better and better as it sits, and it reheats beautifully. Serve with an avacado salad.
|
| Other: |
Ingredients: |
|
Time:
30 minutes + baking time
Difficulty:
Easy
Serving Size:
6-8
|
- Bean Layer:
- 2 Tbsp. oil
- ˝ of a large sweet onion, finely diced
- 1 poblano chili pepper, finely diced
- ˝ lb mushrooms, chopped
- 2 cloves garlic, finely minced
- 1 carrot, peeled and grated
- 2 Tbsp sun dried tomato paste, or regular tomato paste
- 1 tsp of your favorite Mexican seasoning blend (or some chili powder and cumin).
- ˝ cup water
- 1/4 cup barbeque sauce
- 1 can black beans, drained and rinsed
- Creamy Corn, Cheese, Cilantro Layer:
- 2 Tbsp oil
- 1 Tbs butter
- 3 Tbsp flour
- 1 can vegetable stock
- 1 can corn, drained and rinsed
- 2 cups sharp cheddar cheese, grated + ˝ cup of additional grated cheese for topping
- 1/2 cup cream
- 1/4 cup sour cream
- ˝ cup cilantro finely minced
- salt and pepper to taste
- "Noodle" Tortilla Layer:
- 1 large bag corn tortilla chips, bashed to hell
|
| Instructions: |
- For the bean layer:
- In a large skillet heat the olive oil at medium-high heat and saute the onion and poblano until slightly brown and softened. Add the mushroom, carrot and garlic, stirring frequently, until you smell the garlic. Add the tomato paste and Mexican seasoning blend and heat briefly. Add the other ingredients and cook over medium-low heat until the water is largely absorbed. You want it to be moist but not soupy. You can use any vegetables you have on hand -- I happened to have mushrooms that needed to be used. Don't be hemmed in by the recipe.
- For the creamy corn, cheese, cilantro layer:
- In a saucepan, heat the oil and butter over medium heat. Add the flour and whisk for about a minute to cook the flour a bit. With a whisk, add the vegetable sock, whisking until it is smooth and bubbly. Add the corn. If you have a stick blender, you can use it at this point to break up the corn a bit. If not, don't worry about it! Gradually add the 2 cups of cheese, stirring to melt. Lower the heat a bit and add the cream, sour cream, cilantro, salt and pepper. Go easy on the salt. The consistency should be like sour cream – if it's too thick, add a bit more cream or stock to loosen it up.
- To assemble:
- In a large casserole dish, place light layer of crumbled corn chips. Add ˝ of the bean mixture over the top. Add a layer of ˝ of the creamy corn and cheese mixture. Add another layer of chips. Repeat with the beans and the creamy corn and cheese mixture. Top with a light layer of corn chips and ˝ cup shredded cheddar cheese. Bake at 350 for 25 minutes.
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
All times are GMT -5. The time now is 02:21 AM.
|
|
|
|
Write For Us!
SoWal.com is looking for "Featured Bloggers" to write about local music, events, activities, dining, business, & more.
Learn More>
|
|
|
|
|
