My mom always cooked homemade meals growing up, although they weren’t gourmet or even always healthful: tortellini alfredo, taco night, fried ravioli, and one of my favorites, Mexican lasagna.
Of course this “lasagna” is a far cry from its Italian counterpart or more authentic, complex Mexican cooking. It is, all the same, pretty delicious. And most importantly for busy moms: EASY.
Over the years I have played with the recipe I remember from my childhood to make it kosher-friendly without ground beef, but still hearty, filling, and slightly more healthful.
Want to add even more veggies? Add a layer of simple steamed spinach or sautéed onions and peppers. Like it HOT? Use a spicy salsa or some extra hot sauce.
I like to serve this with some shredded lettuce, Greek yogurt, slices of fresh avocado, and a wedge of lime.
8-10 round whole wheat tortillas
16 oz salsa (about 1 ½ cans)
2-3 cups shredded cheddar and Monterrey jack cheeses (you can also buy a bag of “Mexican” blend cheese pre-shredded)
8-10 oz refried black or pinto beans (about ½ the can)
1 ½ cups cooked brown rice (can also substitute quinoa)
Fresh cilantro (optional)
Shredded iceberg or romaine lettuce (optional)
Fresh avocado (optional)
Lime wedge (optional)
Preheat oven to 350 degrees. Lightly grease an 8 inch round cake pan. (You can also use a square pan if you don’t have a round pan. You will need to cut tortillas in half and then layer the half moons over one another to form each tortilla layer).
Spread an even layer of refried beans on tortilla. Top with rice. Then cheese. Then salsa. Add another tortilla on top. Repeat two additional times.
Add final tortilla on top and cover with shredded cheese.
Bake for 25-30 minutes, until cheese is completely melted and slightly bubbly. Allow to cool slightly before serving. Can be refrigerated for up to 4 days.
Serve with Greek yogurt, fresh cilantro, shredded lettuce, avocado and lime.