Mexican Lasagna

Mexican Lasagna is a dish I have been making for years.  I love the simplicity, amount it makes and that it tastes just as good if not better reheated. 

I made a few changes to the recipe:

• 3 tablespoons extra-virgin olive oil – once around the pan
• 2 pounds ground chicken breast, available in the packaged meats case 1 package Morningstar Farm Soy Crumbles
• 2  1 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2  1 red onion, chopped
• 1 (15-ounce) can black beans, drained
• 1 cup medium mild heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes AND 1 can diced tomatoes
• 1 cup 1 package frozen corn kernels
• Salt
• 8 (8 inch) spinach flour tortillas, 4 Light Flat Out Wraps (Whole Wheat) available on dairy aisle of market (they are in my supermarket deli section)
• 2 1/2 cups as much as you need shredded Cheddar or shredded pepper jack
• 2 scallions, finely chopped

I pretty much follow the preparation instructions from the recipe. 

Matt and I made this dish Sunday night and have been picking on it ever since

We reheated up the remainder for dinner tonight

The extra corn made this dish almost sweet.  Love the flavor combos – I typically make this with ground turkey, but with Vegetarian for Lent in full swing, I switched to soy crumbles.  Next time, I would try this with two cans of black beans (or if you lived in a household without an aversion to refried beans – Matt, I would use one can refried beans and one can black beans). 

I’ve got an exam in 2 weeks plus a lot of reading to catch up on – to get my act together, I created a master plan (Green for St. Patty’s Day)

My professors gave us a list of 7 possible exam questions – 2 will be on the exam.  I hope to be done preparing each exam question by Tuesday.  Let’s see if I can stick to the schedule!

Wish me luck!