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Monday, February 16, 2015

Fajita Lasagna

Because global fusion cuisine is so much fun!!!

I actually don't really know what to call this dish.  Enchilada casserole?  Taco lasagna?  Fajita bake?  No matter what you call it, it's absolutely freakin' fabulous!  Corn shells, refried beans, fajita veggies, enchilada sauce, and cheese, layered together kind of like a lasagna.  So magical!

I had a blast actually cooking at "home" again.  It's been forever!  [And I had the house to myself.  Bonus!]  Chopping veggies, jammin' to worldbeat radio on Pandora, and busting out some sweet dance moves is definitely the best way to spend a Monday evening (or any evening, for that matter).  But the anticipation of actually devouring this meal was agonizing.  It smelled heavenly and I was nearly starving to death.  Luckily, it's pretty quick and easy to throw together.  I dirtied more dishes than a one-pot meal, but whatever.  Totally worth it.  I'd still consider it a weeknight meal.  Or, in my case, an all-week meal, since it yields roughly eleventy-billion servings (rounding up) so I won't have to cook again all week.  So I've got that going for me.  Which is nice.

1 large onion, sliced
1 large red bell pepper, sliced
1 lb bag frozen broccoli and cauliflower
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp garlic powder
1/8 tsp thyme
Salt and pepper
15 oz vegetarian refried beans
1/4 cup salsa
12 corn shells
10 oz enchilada sauce
8 oz Daiya pepperjack shreds (or non-dairy cheese of choice)

Preheat oven to 350 degrees.
Spray a large saute pan with cooking spray and heat on medium high.  Add onions and saute for 5 min or until soft.  Add pepper and cook for another 3-4 min.  Add broccoli and cauliflower and cook, stirring frequently, for 5 min.  Add cumin, chili powder, garlic powder, and thyme and stir well.  Turn heat to low and add salt and pepper to taste.
In a small sauce pan, heat refried beans on medium, stirring frequently.  After about 5-7 min, beans should be thinner and easy to spread.
Spray a 9x13 pan with cooking spray.  Drizzle salsa over bottom of pan and spread evenly.  Arrange 6 corn shells, overlapping, in bottom of pan.  Spread beans over the shells, making sure shells are completely covered.  Spread veggies evenly over the beans.  Arrange the remaining 6 shells over veggies.  Pour enchilada sauce over the shells, again making sure that all shells are covered.  Sprinkle the cheese evenly over the sauce.
Bake for 25 min, or until cheese is melty and sauce is bubbly.  Let sit for 5 min before digging in.  (This was quite literally the hardest part of the process for me!)

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