Happy Cinco de Mayo!

Love Cinco de Mayo!  It means being able to indulge in one of my favorite foods….Mexican!  Nick, my mother in law and I, decided we’d go to the 4:15 church service this afternoon and then hit up On the Border for some Mexican goodness.

I woke up earlier than usual this morning because I knew I had alot of things to get done prior to our afternoon/evening plans.  The morning and afternoon were rather hot.  I ran all my errands in summer attire.  Crazy right?  During the middle of the church service though, the bottom fell out and a huge storm came through.  You could hear the rain hitting the roof of the building and the thunder roaring.  The power even went out briefly during the service.

As soon as church was over, we were in for a wet mess.  It was pouring out and of course we didn’t come prepared with an umbrella.  A dress and sandals was definitely not proper attire for the downpour.  We were all drenched by the time we made it to On the Border.  I was honestly a bit bummed.  The restaurant wasn’t running any good specials and the food wasn’t very hot.  We sat behind an extremely rowdy table to boot.  By the time we made it home I was ready to get into warm dry clothes and call it a night.  It was nice though to spend the evening with my husband and mother in law.  Oh and I dominated in the game, Phase 10!

Since Mexican food is one of my favorite types of food, I couldn’t pass up the opportunity to give you a recipe that brings me goodness!  This recipe came in this year’s March issue of Woman’s Day magazine.  The dish is called Mexican Black Bean Lasagna and I can’t wait to make it again this week.  Below is my modified version.  You can find the full recipe, as well as a picture, on page 142 of the March 2012 issue.  There are a few reasons that this dish brings me goodness:  1) It’s easy to make   2) It makes a generous amount of food   3)  It doesn’t require many ingredients..my modified version at least    4) It’s customizable  5)  The leftovers taste good!

Mexican Black Bean Lasagna


2 Tbsp olive oil

1 small can of diced green chilies

2 cloves garlic, finely chopped

1 15 oz can of black beans, rinsed and drained

1 cup  frozen corn kernels, thawed

2 tsp chili powder

2 Tbsp lime juice

1/2 cup fresh cilantro, chopped

1 10 oz can red enchilada sauce

9 small corn tortillas

6 oz Mexican blend cheese, shredded

Sour Cream for serving

Steps to Goodness….

1)  Heat your oven to 425F. 

2)  Heat the oil in a large skillet over medium heat. 

3)  Add the chopped garlic and allow it to turn golden brown.

4)  Stir in the beans, corn, green chilies and chili powder.  Cook for 2 minutes.

5)  Add the lime juice and cilantro.

6)  Spread 1/4 cup of enchilada sauce on the bottom of and 8-in square or 1 1/2 qt baking dish.

7)  Top with 3 corn tortillas.  You may need to tear them if necessary to fit in your dish.

8)  Spread about 1/4 cup of enchilada sauce over the tortillas.

9)  Top with a third of the bean mixture and 1/2 cup of cheese.

10)  Repeat this process twice.

11)  Once you have the lasagna all layered, place the dish in the oven.

12)  Bake until the lasagna is heated through and the top is turning brown.  This will take roughly 12 to 15 minutes.

13)  Remove from oven and let stand for 5 minutes.

14)  Serve with sour cream and cilantro.  Enjoy!

Variations to this dish…..

The original recipe calls to add onions, red bell pepper and jalapenos at the very beginning of the recipe but I omit these and instead I add a can of green chilies.  If desired, you could also add ground beef or turkey to this recipe either in addition to the beans or in place of the beans.  If you favor flour tortillas over corn tortillas, you could make that change as well.  I actually like how the corn tortillas add more texture and a bit of chewiness to the dish.  Make note that you can use 1 cup of canned corn instead of frozen corn that has been thawed if that’s easier.  Feel free to add hot sauce, if desired, when you serve the dish.  Woman’s Day recommends this recipe to feed 6.


If you love Mexican food, give this recipe a chance.  I have a feeling you’ll like it!  Enjoy the rest of your weekend!


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