There’s been some Mexi-love going down in my house lately, first in the form of the Bean and Corn Tortilla Lasagna with Avocado from Eat, Drink & Be Vegan.
This is another recipe I’ve wanted to make as long as I can remember, so I’m glad I finally got around to it. Alternating layers of spicy beans and tomatoes, avocado, corn tortillas, and Daiya cheese make this dish a veritable fiesta!
Cooked avocado is different, but I’m always pleasantly surprised by how good it is.
My dad commented on how light and fresh it was, especially considering that lasagna is usually pretty heavy. I think that lightness is attributable not only to the fact that this lasagna is vegan and loaded with veggies, but to the lime (squeezed on between layers and on top) and cilantro.
More lime please!
We still had a lot of Daiya hanging around the next day, so nachos it was! These were even better than my Teese-y nachos from over the summer! Actually, MUCH better.
The great thing about living in Arizona is that you can eat al fresco in the middle of the winter:
TJ’s Reduced Guilt Tortilla Chips, Refried Black Beans (I made my own using the recipe in Yellow Rose Recipes!), Cheddar and Italian Daiya “cheese,” guacamole (also made from scratch, but just off the top of my head), and lotsa salsa. My dad and I devoured this lunch.
On an entirely different note, I’m running my 2nd half marathon tomorrow morning: the P.F. Chang’s Arizona Rock ‘n’ Roll 1/2.
I got 2:10:47 in my first half last September, so I’m going for under 2:00 this time. Wish me luck! I’m gonna get started on my carbo-loading dinner from the Vegan Yum Yum cookbook!