3 thoughts on “Why I can’t write, Part IX”

1. I would love to know where you found the recipe for Mexican lasagna. That actually sounds right up my alley.

2. It’s actually a meated-up version of a vegetarian recipe from the Jan/Feb 2011 issue of Everyday Food. Iain can’t tolerate mushrooms, so I replace them with chicken.

   Mushroom And Black Bean Tortilla Casserole
   serves 4. Active time 15 min. Total time 30 min.

   • 2 tsp EVOO
   • 3/4 lb cremini or button mushrooms, trimmed and quartered
   • 1 garlic clove, minced
   • 1/4 tsp cayenne pepper
   • coarse salt and ground pepper
   • cooked black beans or 1 can black beans, rinsed and drained
   • 8 corn tortillas, warmed and halved
   • 2 cups salsa
   • 1 1/4 cups shredded Monterey Jack (4 oz)

   Preheat oven to 400. In a large skillet, heat oil over medium high. Add mushrooms, and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.

   Arrange five tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa and cheese. Top with remaining tortilla halves, salsa and cheese. Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

3. Thanks so much! I’m going to make this tonight. I don’t really understand it, but I need inspiration to cook. If I don’t, my dinner plans include one of the following sad excuses for meals: pasta with jarred sauce, egg sandwiches, or cheese quesadillas. Not exactly nutritious or satisfying any of them. I’m working on coming up with a list of go-to recipes that will work no matter how tired or uninspired I’m feeling.