Mexican Vegetarian Lasagna

I made Pea and Three Pod's Mexican Lasagna for dinner last night. My husband devoured his first serving and declared I can "add it to the list" which surprised me greatly given it was vegetarian and full of kidney beans! This delicious dish is flavoured with fresh coriander and ground coriander and cumin, and topped with sour cream, avocado and jalapenos is really tasty! The kids ate it but were annoyed the wraps were already in the "pie" and they didnt get to make their own burritos.

It was quick and easy to whip up and made from pastry staples. I will be making this again. If you want a meaty version, I have also made this Enchilada Pie.

Camera cord is still missing despite extensive nesting induced tidying ... Might need to buy a new one with the baby due soon!

Mexican Lasagne
serves 4
Salsa
olive oil
2 cl garlic, chopped
1 onion, diced
1 red capsicum, diced
1 chilli, chopped with seeds (optional - I left it out)
½ tsp sea salt flakes
bunch fresh coriander
400g tin chopped tomatoes
1 tbsp tomato ketchup
1 tsp cumin
1 tsp coriander

Filling
400g can kidney beans, drained and rinsed
400g tin refried beans
sweetcorn kernels from 2 cobbs or 1 tin
tasty grated cheese
4-6 soft tortillas

To serve
Avocado, sourcream, spring onion, fresh coriander, lime, jalapenos

Spray a round ovenproof dish, about the same size as your tortillas, with olive oil spray and preheat the oven to 200 C.

To make the salsa, heat the oil in a frypan and add the onion, capsicum and chilli cook till softened, then add the salt, cumin, coriander and garlic and cook for another couple of minutes before adding in the tin of tomatoes, ketchup and half a cup of water, simmer for 15 minutes, then turn off the heat and stir thru most of the chopped coriander.

To make the filling just combine the beans and corn. Now you can assemble it like a traditional lasagne starting with some salsa then a tortilla, bean mix, salsa, handful of cheese, tortilla... finish with salsa and a nice big handful of cheese. I managed four layers, the original recipe had 6 but I found I didn't have enough filling.

Bake for 30 minutes till is golden and bubbling. Let it sit for ten minutes before you slice into wedges and serve with some diced avocado, jalapenos, spring onions, coriander, squeeze of lime juice and don't forget the sour cream.

Loving my slow cooker and Taco Soup

I recently got my first slow cooker and am loving it and trying to use it as much as possible. It really helps with the crazy predinner hour and even more on work days when little Ava walks in the door at 5pm, points to her chair and says "dinner".

I have found a great blog for recipes called A Year of Slow Cooking. Steph, the writer, really did cook with the slow cooker everyday for a year. I think most of the recipes are gluten-free too. Although of course you can substitute normal flour.

Two nights ago I made her Taco Soup, I suppose it is like a version of chilli con carne. I made mine without mince, as we had leftover roast chicken which I added when serving. My soup didnt turn out very soup like, but that was fine.  It was a tasty mix of tinned tomatoes, corn, beans and taco seasoning. Chris, who doesn't like beans, actually quite enjoyed it!

Here is the recipe adapted for ingredients available in Australia. I didnt put mince in mine as I had left over roast chicken that I chopped and sprinkled over when serving.

Australian Slow Cooker Taco Soup

1 can kidney beans
1 can mexe beans by Old El Paso (the recipe calls for pinto beans, these are chilli pinto beans) or cannelini beans or black beans if you dont want the spice
1 can corn
1 large + 1 small can diced tomatoes
1 packet taco seasoning (the original recipe used 1/2 packet but this wasnt enough)
500g beef mince (optional - I didnt use it)
To serve: grated cheese,sour cream, avocado, jalapeno chillies from the jar (especially good if you have made this mild for the kids)
Crisp tortillas or corn chips

Brown meat if you are going to use it. Drain fat and add to slow cooker.
Sprinkle taco seasoning packet on top of meat.
Drain and rinse the kidney beans and add.
Add the entire contents of the mexe beans, corn and tomato cans.
Stir.
Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low.
Stir well, and serve with a handful of grated cheese, a dollop of sour cream, avocado, jalapeno (for the adults). I crisped tortillas in the oven and broke them up over the soup, but you could have them soft or use corn chips.
Enjoy!