home-made & healthy {10} vegetarian mexican lasagna

imageAfter I bought a ton of Mexican foodstuffs at the store last weekend–there were a lot of 5 for $5 deals–I was trying to come up with what to do with it all. And then I started to think that if I made a sort of a lasagna, I could use a little of everything. There is seriously no need for a side dish with this recipe. It is pretty much a smorgasbord of sides 🙂

I was a little worried about completely winging it. I do like to have a sort of recipe to go off of. But because of the fact that there could really be nothing to go wrong. It was really just the proportions of everything to consider. Nick and I both loved this recipe and I will definitely be making it again. There’s nothing not to like about it.

So, without further ado, here’s my original recipe 🙂

Ingredients
–3 fajita-size tortillas (I used whole wheat flour)
–1 16 oz. can of refried beans (mine were specifically vegetarian)
–1 c shredded queso blanco cheese
–8 T salsa
–2 T taco sauce
–1 c shredded spinach
–1 box Spanish rice (I used Old El Paso, a small box with 2.5 servings)
–1 oz of crushed nachos (I used Cool Ranch Doritos)

Directions
1.) Preheat oven to 400F.
2.) Prepare Spanish rice according to box or, if you homemake it, a fixing of about 2 -3 cups.
3.) Spread 2-3 T of salsa in the bottom of a 9×9 baking dish and place a tortilla on top.
4.) On the tortilla, spread the can of refried beans (you may want to heat them in the microwave to make it easier to spread). Then sprinkle with about 1 cup of the queso cheese. Top with a second tortilla.
5.) On the second tortilla, spread remaining salsa and top with spinach. Add the third tortilla.
6.) On the last tortilla, spread some taco sauce. Add the prepared rice and topped with the crushed nachos and remaining queso cheese.
7.) Bake in the oven for about 10 minutes. The cheese will melt, but not bubble (it’s not mozzarella after all). This is not exactly a necessary step because everything, despite the rice, is edible raw, so it’s really only to heat-through the whole dish.

Makes 4-6 servings, ranging from 350-530 calories a serving, depending on exact ingredients and serving size.

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