5 hours ago
Sunday, June 19, 2011
1 chopped onion
2 chopped bell peppers
2 cloves minced garlic
1 pound burger (we used turkey)
1 14.5 ounce can of diced tomatoes
1 15 ounce can kidney beans, well-drained
1 15 ounce can black beans, well-drained
6-8 small tortillas
3 cups Mexican shredded cheese (or whatev)
1-2 cups salsa/picante (depends on you)
Preheat oven to 350 degrees. Cook onion, peppers, and garlic along with meat until meat is done. Add tomatoes and beans. Let simmer 10 minutes. Spread cooked mixture (about 1/3 of it) on bottom of baking pan. Cover with tortillas. Cover with 1/2 of the cheese, followed by salsa. Repeat this pattern until your personal masterpiece looks the way you think is best. Dust the top with a bit more cheese. Bake 30 minutes. Let stand 10 minutes out of the oven. Top with all your faves!
This recipe is heavy on the vegetables and fiber while being lighter on the carbs. I was doing my J-loves-fresh-vegetables happy dance in the kitchen because of the smell of onion, garlic, and peppers cooking! So wholesome! We only used 4 tortillas for our entire recipe. If you compare that to chicken enchiladas, it's far fewer carbs. I couldn't get K to go for the whole wheat tortillas. You can tweak this thing however you'd like with all of the toppings and desired sides. Beautiful meal. Something new.
This was the first time in ages (ages) that K and I had two whole days off together. Too bad I was too wiped out to do anything. I kept taking these involuntary naps. K kept helping, organizing, sorting through our camping equipment, and whatever else he could think to do to help me. We did manage to put our finances in order, go out to dinner at Sizzler where K had the Classic Trio and I enjoyed the salad bar. We also made trips to Costco and Smith's, so exciting, I know. Our plans to hike and go to the movies (we even have several free passes/gift cards) dried up due to time constraints. I knew I would collapse after finishing my twenty-first year of teaching, boarding a plane to Vegas, driving through Death Valley, meeting K in Woods Cross, flying to Boston, and working full time at the cave. But I also knew I could collapse because I happen to be married to an incredibly understanding guy. We got his hair cut and the kitchen scrubbed clean. We did many, many loads of laundry and now we have fresh food in the fridge (first time since May). Oh yes, we also washed all of our ranger uniforms. So, the point of this rambling is...I love this man. I'm so glad we are married. How thankful I am to have this Sweetie Pie to help me. He soothes me. He makes me laugh. And although it sounds dumb, we had the best time making Mexican Lasagna. It's the little things...you know?