Bean and Corn Tortilla Lasagna

Last night we had my dad and step mom over for dinner so they could visit with the girls before we leave on our Holiday Vacation. I decided to make a repeat of a meal we had a few weeks ago, Bean and Corn Tortilla Lasagna, from ED&bV. Rob loved this dish when I made it before, so I knew it was a satisfying vegetarian option for the meat eaters. My dad and Sandy both loved the dish, and as far as I know, they didn't even miss the meat. You may recall from last time that I had changed the recipe slightly to make it in a smaller casserole dish. Well, this time I followed the recipe exactly, and to be honest I think Rob and I liked it better last time. Stella again gobbled hers up like the little piggy she is. Mairin was a little more hesitant, and in the end, ate Weetabix for dinner (again!!).



To go along with the lasagna I made a fresh guacamole. For this I use one ripe avocado, smashed. Sprinkle with a tad of sea salt, and squeeze half a lime over it. Mix in one chopped roma tomato, half a small onion diced very small and a handful of cilantro leaves and stems chopped. When the dish is intended for adults only I add in one jalapeno pepper also diced small. Knowing that the girls would be eating the guac last night, I left the jalapeno out. I also served some tomatillo salsa from Whole Foods Market along with the guac and chips.

Lastly, and un-food related, I just wanted to share the view out my kitchen door (I wish I'd taken it about 2 days ago though before the wind came and blew off half the leaves). I often look out onto my back-yard while I am cooking and think of how fortunate I am. The trees are lovely in fall (they are lovely in the summer too, but the fall colors are just spectacular). We are blessed with such a beautiful home and beautiful surroundings, and I just felt like sharing..........thanks Rob!!