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Black Beans And Rice Mexican Lasagna

This Black Beans And Rice Mexican Lasagna is simple, healthy, yummy and family-approved!

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I made this quick and easy black beans and rice Mexican lasagna into a gluten-free corn tortilla lasagna. Of course, you don’t have to make it gluten-free, but I like that gluten-free tortillas are readily available these days.

Here’s how I put it together:

In a medium pan, I combined 1 cup of cooked brown rice, 1 can of organic black beans (rinsed and drained), 1/2 package of frozen organic corn and 1 jar of organic salsa and heated just until the frozen corn began to thaw and soften. Season with a little salt, chili powder and taco seasoning. Remove from heat and set aside.

In a small bowl, combine 1 brick of softened cream cheese and 1 cup grated cheddar cheese. (Reserve some cheddar cheese for final topping of casserole.) Stir until well combined. Stir in 1/4 cup chopped green onions. Set aside.

Grease a casserole dish with olive oil. Add a small amount of the black beans and rice mixture to the bottom of the dish, just enough to thinly cover the bottom. On top of that, layer the corn tortillas. I cut mine to fit the dish, but overlapping is fine, too. Layer the dish in this order:

Thin layer of black beans and rice mixture on top of well-oiled casserole dish
First layer of corn tortillas
Layer of black beans and rice mixture on top of first layer of corn tortillas
Second layer of corn tortillas
Carefully spread and layer the cream and cheddar cheese and green onion mixture on top of corn tortillas.
Third layer of corn tortillas
Add any remaining black beans and rice mixture and sprinkle remaining cheddar cheese on top.

Cover with foil and bake at 350° for approximately 45 minutes or until cheese on top is melted and bubbly.

Serve with cilantro, salsa and chips and sour cream.

Leftovers? Reheat and enjoy again!

Note: This post contains affiliate links for Amazon products.

Black Beans And Rice Mexican Lasagna

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Black Beans And Rice Mexican Lasagna

Author: Zesty Olive

Serves: 4-6 servings

Ingredients

1 cup cooked brown rice
1 can organic black beans, rinsed and drained
1 can organic corn or ½ package organic frozen corn
1 jar organic salsa
1 package gluten-free corn tortillas
1.5 cups grated cheddar cheese
1 8oz brick of organic cream cheese, softened
¼ cup chopped green onions
olive oil
salt, chili powder, taco seasoning (optional)
Garnishes:
Cilantro
Sour Cream
Chips and Salsa

Instructions

In a medium pan, combined 1 cup of cooked brown rice, 1 can of organic black beans (rinsed and drained), ½ package of frozen organic corn and 1 jar of organic salsa. Heat just until the frozen corn begins to thaw and soften. Season with a little salt, chili powder and taco seasoning. Remove from heat and set aside.
In a small bowl, combine 1 brick of softened cream cheese and 1 cup grated cheddar cheese. (Reserve some cheddar cheese for final top of casserole.) Stir until well combined. Stir in ¼ cup chopped green onions. Set aside.
Grease a casserole dish with olive oil. Add a small amount of the black beans and rice mixture to the bottom of the dish, just enough to thinly cover the bottom. On top of that, layer the corn tortillas. I cut mine to fit the dish, but overlapping is fine, too. Layer the dish in this order:
- Thin layer of black beans and rice mixture on top of well-oiled casserole dish
- First layer of corn tortillas
- Layer of black beans and rice mixture on top of first layer of corn tortillas
- Second layer of corn tortillas
- Carefully spread and layer the cream and cheddar cheese and green onion mixture on top of corn tortillas.
- Third layer of corn tortillas
- Add any remaining black beans and rice mixture and sprinkle remaining cheddar cheese on top.
Cover with foil and bake at 350° for approximately 45 minutes or until cheese on top is melted and bubbly.
Serve with cilantro, salsa and chips and sour cream.

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This Black Beans And Rice Mexican Lasagna is simple, healthy, yummy and family-approved!

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Desserts, Pie, Recipes

Spiced Pear Custard Pie

If you’re looking for a crustless pie recipe, this Spiced Pear Custard Pie is it. It’s so simple that I made it twice in one week!

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The second time, I got creative and kicked up the taste a notch or two by adding spice and sweetening it a little more. I adapted my recipe from Martha Stewart’s pear custard pie version found here. Here’s what I did the second time I made it:

I peeled and sliced four ripe organic anjou pears and soaked them in approximately 1/4 cup of rum for about 3 hours. I did this because the taste of the pears got lost the first time I made the pie. The rum is not overpowering, but adds a delicate flavor to the pears.

In a buttered cake pan, arrange the pear slices like so:

Drizzle about 1 Tablespoon of honey over the pears for a little extra sweetness.

Next, whip up the batter of eggs, flour, butter, sugar, vanilla extract, salt, ground cinnamon and ginger in a blender and carefully pour over the pears. I increased the sugar and added cinnamon and ginger, which elevated the flavor of the custard from the original recipe version. Note: I used Swerve’s Granular Sugar Replacement and I used Bob’s Red Mill gluten-free 1-to-1 baking flour, but regular all-purpose flour would be just fine if you don’t have a gluten intolerance.

Bake in a 350° oven for 40 minutes. Let cool for a few hours before slicing and serving. This helps the custard set. The pears may rise to the top of the pie a bit.

I dusted the top with a little confectioner’s sugar before serving. (I used Swerve’s Confectioner’s Sugar Replacement.)

This is a simple and elegant pie that’s amazingly easy to make.

Love pears? Here are a few more simple but elegant pear recipes you may fall in love with:
MAPLE CINNAMON BAKED PEARS
ITALIAN ALMOND PEAR CAKE

Note: This post contains Amazon affiliate links.

Spiced Pear Custard Pie

Prep time

3 hours

Cook time

40 mins

Total time

3 hours 40 mins

Simple and elegant spiced pear custard pie.

Author: Zesty Olive

Serves: 6-8 servings

Ingredients

4 Anjou, Comice, or Bartlett pears, peeled and sliced
¼ cup rum
¼ cup melted unsalted butter
½ cup granulated sugar (or Swerve Granular Sugar Replacement)
⅓ cup all-purpose gluten-free flour (Bob's Red Mill Gluten-Free 1-to-1 Baking Flour)
2 teaspoons vanilla extract
3 large eggs
¾ cup milk
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt
1 Tablespoon honey
Confectioners' sugar (I used Swerve's Confectioner's Sugar Replacement)

Instructions

Peel and slice lengthwise 4 pears. Soak pears in ¼ cup rum for 2-3 hours.
Preheat oven to 350 degrees; butter a 9-inch cake pan or pie dish.
Arrange pear slices in bottom of pan, slightly overlapping.
Drizzle pears with honey.
In a blender, process ¼ cup melted unsalted butter, ½ cup of granulated sugar , ⅓ cup gluten-free all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, ¾ cup milk, ¼ teaspoon each of salt, ground cinnamon and ground ginger until smooth.
Carefully pour batter over pears; bake until golden and firm to touch, approximately 40 minutes.
Let cool for several hours before serving.
Serve with a dusting of confectioners' sugar.

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Gift Guides, Products

Sweet Kitchen Treats For Valentine’s Day

Consider treating yourself with a few sweet kitchen essentials for Valentine’s Day ~ guaranteed 100% fat free! Gift yourself some Sweet Kitchen Treats For Valentine’s Day.

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So Christmas is over and you didn’t get that kitchen gadget you were hoping for, or maybe you’ve just decided that it’s time to treat yourself to a little something for Valentine’s Day. Here’s a short list of some sweet treats, just for you!

I don’t know about you, but I can get pretty messy while cooking. Seriously, when was the last time you used flour and didn’t get it all over some surface, including yourself? 😉 Enter the handy apron, a kitchen staple that’s now fashionable. Here’s an adorable apron perfect for Valentine’s Day and beyond.

This heart-shaped non-stick silicon cake pan would be the perfect inexpensive sweet treat for baking up your favorite cake or brownie mix!

I love my spiralizer! This gadget is so handy, especially in the spring when it seems cucumbers, yellow squash and zucchini are in abundance. My favorite use for it is to make veggie pasta. So simple, so healthy. The uses for a spiralizer seem endless. If you have a vegetable, you can probably spiralize it. You get an assortment of blades so you can create different types of spiral slices for your veggies. It’s dishwasher-safe and is made from BPA-free plastic. Plus, it’s just plain fun! 😉

If you don’t yet have a KitchenAid Stand Mixer, consider this beauty in gorgeous Raspberry Ice. If that color doesn’t work for you, there’s a drool-worthy palette to choose from here. Wondering if the investment in a stand mixer is worth it? I wondered that, too. My experience is that I use it for so many more things than I thought I would, plus, it’s an incredible time-saver in the kitchen, and who doesn’t need that? I’ve never heard of anyone who has regretted having one!

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Is it time to ditch those dollar store champagne flutes and upgrade to some sparkling crystal ones? Here’s a gorgeous set that you’ll enjoy for years. I love the substantial feel of this flute, plus, it’s elegant and sparkly, especially when you add the bubbly to it. Looking for a more economical set? Try these.

I love the ease of using my tablet in the kitchen, especially when I need to refer to a recipe online. Read, watch, listen and play with this handy device. Already have one? These make great gifts! 😉

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