Welcome to Sunday Afternoon!
It was a long week and the last thing I want to do is “work” at home. I don’t even think I have the umph to leave the house today, but I do need to eat but it needs to be simple. Luckily I have the ingredients already in the kitchen to make something very simple, reasonably nutritious, and it will make enough to feed me for a few days, or freeze nicely.
Mexican Lasagna (yes, I do cook more than lasagna in my kitchen, it just happens these first couple of blogs caught me being lazy… yes, you will catch me lazy a lot.) Today I prepared it in my cute little 2 quart Crock-Pot, that will feed me lunch and dinner for a couple of days, or easily feed 2-4 at one seating. I have made it using my 6 quart and it makes an inexpensive meal that will feed 10-12.
This is also a fantastic dish to consider for “Meat-Less Monday” or if you are simply cutting back on your meat intake. I tend to stay very far from beef or pork for my personal consumption. A bit of chicken now and then. Fish is a favorite, but it’s generally beans and vegetables. It’s a healthier diet that way, I stay very active and I don’t like to feel weighed down by having to digest heavy meats in my meals.
Back to my 2 quart Crock-Pot. I raised two daughters and for the first part of their lives I was actually married to their father. I enjoyed preparing our meals and having guest, but that was back in the days when I was the Earth Mother. Many years later, the daughters are adults out on their own, the father is an ex (whoop!) and I work my butt off being a professional, commuting an hour and 20 minutes from a small town, to the big city of Little Rock (I’m being slightly facetious.) daily. So not only do I work an average of 11 hours a day, I also have approximately 3 hours of commuting, leaving very little time to cook a meal that is healthy, play with my animal family, run, practice the guitar, write and, oh yeah, finally get some sleep… This is why I love my littlest Crock-Pot. I can throw together some wonderful ingredients, Turn it on Low and go to bed. In the morning I wake to know I have that days meal ready. I simply divide it up for my lunch and possible dinner, or pop single servings in the freezer for a better alternative to processed frozen food grabbed at the market.
What you’ll need to prepare in 2 quart Crock-Pot:
2 cans of Black Beans, drained and patted dry
2 cans of RoTel, I used the ‘Hot’ variety, but mild is perfectly fine. It’s a matter of how zippy you want this to be. I like a lot of zip!
2 cans of corn, drained and patted dry, or equivalent frozen. I personally prefer frozen. It may be added without thawing.
6 soft yellow corn tortillas (the little ones, Mission brand is great, although it’s a pack of 30)
2 c cheddar cheese
1 small white onion, diced
3 t ground cumin
1 1/2 t chili powder
1 1/2 t garlic powder
salt and pepper to taste
Lightly grease your Crock-Pot. Pour 1/2 of the first can of RoTel in Crock-Pot to coat the bottom, followed by 2 corn tortillas.
Next, a good layer of the black beans, I would say about 3/4 of the first can. I forgot to take a picture, but add 3/4 can of corn on top of the beans.
Followed by the second 1/2 of the first can of RoTel.
Sprinkle 1t cumin, 1/2 t of chili powder, 1/2 t of garlic powder, 1/3 of the diced onion, good dashes of salt and pepper.
Topped off with 1/3 of the cheddar cheese.
The next layer will be 2 more corn tortillas, followed in the same pattern listed above. You’re making 3 layers, so dividing your ingredients up into thirds can help out if you’re making this for the first time. As I’ve stated in earlier post, I am the kind of cook that goes by sight and smell while putting together a dish, I have to stop and really think about how much of something I’ve actually added.
Put the lid on your little helper and cook on Low for 4 hours.
Serve with a dollop of sour cream, or my choice, non-fat Greek yogurt… and maybe a margarita!