Over Winter Break, we took a day to freeze several meals for our undulating Wisconsin winter, including Mexican Lasagna from The Blue Plate Diner Cookbook (aka The Monty’s Blue Plate Cookbook, for you Madisonians).
We used corn from our freezer, onions and garlic from our cellar, and tomatoes and peppers from our pantry of canned goods. Our CSA is still providing us with plenty of cheese and carrots. We were fortunate enough to receive a Willy Street Co-op gift card to supply the rest of our ingredients for the double batch of this dish.
We froze both pans! Not eating it took every bit of willpower we had.
This recipe is for one batch:
Ingredients
2 tbs. olive oil
2 carrots, sliced thin
3 stalks celery, diced (you could use celeriac for a more seasonal approach)
1 tbs. crushed garlic
1 medium onion, diced
14 ounces corn (fresh, frozen, or canned)
14 ounces of black beans (prepared or canned)
14 ounces of diced tomatoes
2 or more jalapenos, finely diced (fresh or canned)
1/2 tsp. cayenne pepper (or more!)
2 tbs. cumin
1 tbs. chili powder
12 6-inch flour tortillas
2 cups shredded Cheddar Cheese
Instructions:
1. In a large frying pan, in olive oil, saute the carrots, celery, garlic and onion for 10 minutes over medium heat until tender.
The Poquette Zoo and Kitchen 