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.
3 months ago