Recipe for Bean Burrito Lasagna
Have fun with this quick and easy Mexican recipe and easy guacamole recipe
Here's a quick and easy Mexican recipe for Bean Burrito Lasagna, and a quick and easy guacamole recipe.
If you're a college student, a newlywed, or anyone moving into your first apartment, quick and easy Mexican food (and Mexican inspired food) is a great option for easy cooking and kitchen basics. Most Mexican ingredients are easy to prepare and inexpensive for Budget Cooking 101. For quick and easy meals, stock up on simple convenience foods like store bought tortillas, shredded cheese, refried beans, canned black beans, canned jalapeno or green chili peppers, sour cream, taco seasoning packets, and prepackaged frozen fajita meat. (And see my grocery list suggestions for basic frozen food, pantry food, refrigerated food, and spices and condiments). Yeah, you can eat at Taco Bell, but with just a little effort you can make your own Mexican food that's tastier and healthier than stuff from a fast food chain.
Here's a fun Mexican-inspired twist on an Italian favorite: Bean Burrito Lasagna, and to go with it, an easy guacamole recipe. This is a little easier than making bean burritos and lots of fun. If you're looking for quick and easy vegetarian recipes, this is a good one too (and if you're not, you can add some diced chicken or seasoned ground beef). If you're a vegetarian, be sure to buy refried beans without added lard or chicken stock. Be sure to try these other quick and easy recipes as well.
BEAN BURRITO LASAGNA RECIPE
- 1 can (15.5 ounces) refried beans
- 1 can (14.5 ounces) diced tomatoes, drained
- 3 large flour tortillas (burrito size)
- 1 1/2 cups shredded cheese (cheddar, Monterrey Jack, or pepper jack)
- 1 cup salsa
- 1 teaspoon chili powder
- 2 teaspoons dried cilantro
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
Preheat oven to 350 degrees F. Mix together the refried beans, drained canned tomatoes, chili powder, cilantro, cumin, and salt.
In a 9 X 9 square baking dish (or similarly sized dish; the size isn't too important to this recipe), evenly spread 1/4 cup salsa. Over the salsa, lay down one tortilla, and on top of that spread 1/2 of the bean mixture. Top with 1/2 cup shredded cheese and 1/4 cup salsa. Repeat the layering: add one tortilla, the other 1/2 of the bean mixture, 1/2 cup cheese, and 1/4 cup salsa. Top this with the other tortilla, the rest of the cheese, and the rest of the salsa. For color, sprinkle with a little extra cilantro.
Bake for 25-30 minutes. Let sit for at least 3 minutes before serving. Serve with guacamole (recipe below). Serves 4-6.
QUICK AND EASY GUACAMOLE RECIPE
- 2 medium sized ripe avocados
- 1/2 teaspoon salt
- 1 1/2 Tablespoon lemon juice
- 1 teaspoon dried cilantro
- 3 slices of canned jalapeno peppers, diced (optional)
Remove the pit and skin from the avocados. In a mixing bowl, smash together the avocado, salt, lemon juice, cilantro, and peppers.
Some tips. You can experiment with the bean burrito lasagna. Add cooked vegetables, seasoned ground beef, or shredded chicken to the layers. Experiment with the cheese as well, although you'll probably want to avoid mozzarella or Swiss cheese.
The most difficult part of making guacamole is learning how to deal with avocados. First, be sure the ones you use are ripe (soft to the touch) but not overripe (squishy to the touch and browning inside). Use a sharp knife to split the avocados in half. To remove the pit, either pry it out carefully with your fingers or a spoon, or stick the side of the knife in the pit and turn it slowly to loosen it. One the pit is removed, spoon the ripe avocado out into a mixing bowl. For chunkier guacamole, don't smash it up as much.
