Meatless Monday: GF Vegetarian Mexican Lasagna

Happy Monday!!

Before I share a yummy recipe for Mexican Lasagna I wanted to share my update on my long run this weekend.

Saturday I had a 19 mile run scheduled. I decided to run most of my run on the Centennial Trail and asked my sister to pick me up at an easy access point on the trail. I estimated it would be 19 miles. For some reason I was dreading doing this long run by myself. I started from my house, 7 miles from the Downtown access point of the trail.

Marc did the first 3 miles with me before heading back home. It was nice having company for a little while. It was 24 degrees out but didn’t feel as cold, until I reached the trail and followed the river the rest of the way which made things a little breezy. I got a horrible side stitch around mile 11 and ran with it for nearly a mile. I thought it was going to be a slow, achy run because of my knee and hamstring (yes my hamstring is still giving me grief), but I finished with an average pace of 7:17 and my knee didn’t bother me until I stopped running.

I was relived when I hit mile 17  and called my sister to tell  her I would be there in about 15 minutes. I reached my finishing point at 19.16 miles.

Breakdown of miles:

• Mile 1: 7:33    Mile 2: 7:27   Mile 3: 7:23    Mile 4: 7:20    Mile 5: 7:19
• Mile 6: 7:16    Mile 7: 7:28   Mile 8:  7:22   Mile 9: 7:26   Mile 10: 7:17
• Mile 11: 7:14  Mile 12: 7:08  Mile 13: 7:11  Mile 14: 7:17  Mile 15: 7:08
• Mile 16: 7:09  Mile 17: 7:08  Mile 18: 7:14  Mile 19: 7:02

Gotta love marathon training at times. This weekend I am scheduled for a 22 mile run!! For some reason it feels so daunting even though I go through the same training every race season.

Now for the FOOD!!

GF Vegetarian Mexican Lasagna

I spent the weekend at my sister’s house. I got to spoil my nephew and make some dinners for my sister’s family so she could have a much needed break. I even managed to wow my brother-in-love with some of my dishes, which is no easy task.

Sunday after church I made Mexican Lasagna for Marc and I and Chicken Enchiladas for my sister’s family. Mexican Lasagna is basically the same as lasagna, in that lots of layers and cheese are involved. Instead of noodles you use tortillas for your layers, and you use the same ingredients as you would for Enchiladas for the filling. Yum!!

As you know I am not a meat eater like the rest of my family, so I make some of my family’s favorite dishes without meat. This particular dish is easy to make without meat. Simply use rice, beans and vegetables.

It’s just as fulfilling. And it’s easily a vegan dish by substituting the dairy cheese for vegan cheese. You can also add in some chicken if you want a meat source.

Prep time: 20 minutes              Cook time: 45 minutes – 1 hour

Ingredients: 

• 2 cups cooked brown rice (about 1 1/2 c uncooked)
• 1 15 ounce can of Black Beans
• 1 4 ounce can green chilies
• 2 14 ounce cans Green Enchilada Sauce
• 2 cups mixed frozen vegetables, thawed
• 1 1/2 c chopped yellow onion
• 12 Corn Tortilla Shells
• 1/2 tsp Cayenne Pepper
• 1 Tbs Taco Seasoning
• 2 tsp Cumin
• Salt and Pepper to taste
• 1 steak tomato, chopped
• 2 – 3 cups Mexican Cheese Blend, approximately*

*You can sprinkle as much cheese as you deem necessary

Directions: Preheat oven to 350 degrees. 1. In large mixing bowl, combine cooked brown rice with black beans, and frozen vegetables. Add in the onion and green chilies. 2. Pour in 1 cup of the Green Enchilada Sauce. 3. Add the cayenne, taco seasoning, cumin and salt and pepper, and mix until well combined.

Begin Layering: 4. In a 9 x 13 inch baking dish, pour a little of the enchilada sauce to coat the bottom of the pan. 5. Lay 4 corn tortilla shells down on the bottom of the pan. Pour some enchilada sauce over the shells (about 1/4 -1/2 cup). 6. Add 1/3 of the rice and bean mixture over the shells and sauce, and then sprinkle with cheese. 7. Repeat this process with 2 more layers of shells. The last layer should have the rice and bean mixture with cheese on top.* 8. Sprinkle the chopped tomato over the cheese. Cover with tin foil and bake 45 minutes to 1 hour, until completely heated through.

Enjoy with your favorite toppings: avocado, salsa and/or sour cream

*If there is left over enchilada sauce, just pour the remaining sauce over the top layer of rice and beans.

Servings: 6-8

It snowed all day on Sunday and is still snowing now, so I am back running in the snow. Yes, it’s a winter wonderland outside again. Yippee!! (sarcasm). Spring can’t come fast enough.

Hope you had a wonderful weekend. 🙂

Until next time Be Whole and Be Fit!!

What’s your favorite Meatless Monday dish? Any exciting plans over the weekend?