Bacon Guacamole

No big Super Bowl plans.  Splurged on a fun game day snack to have at home.

100% as AMAZING as it sounds.

Really... nothing more needs to be said.

Vegetarian Mexican Lasagna

It's no secret that we enjoy Mexican spices and flavors.  So sometimes when we want a break from the usual meat proteins for dinner, we like to make vegetarian Mexican lasagna.  The beauty of this dish is that you can pretty much wing it and put in whatever you like.  Even the amount of ingredients is really up to personal preference: extra salsa, extra beans, extra cheese - so many possibilities!

We've found most of our favorite ingredients for this dish at Trader Joe's.  The Habanero Lime Flour Tortillas are particularly great for kicking the flavor up a notch.  But you can obviously get the equivalent ingredients anywhere.

Ingredients:

• 1 package of large tortillas
• 1 jar enchilada sauce
• 2 jars of salsa (you will not need all of it, but it's good to have extra in case you need more sauce)
• 2 containers of cooked beans of your choice
• 1 bag Mexican cheese blend
• 1 bag of frozen mixed vegetables (not pictured above)

 Steps:

• Drain and rinse the beans.
• In a medium pot, combine the beans, bag of frozen vegetables, and enough salsa to coat everything in a nice sauce without being too watery (for us that winds up being about 1.5 jars). 
• Stir all the ingredients over a low heat until the mixture is warm, not bubbling.
• Meanwhile, grab a large baking dish and coat the bottom with enchilada sauce.
• Place one layer of tortillas over the sauce.  (Break a tortilla into pieces to fill in any gaps left around the circles.)
• Put an even layer of the bean/veg/salsa mixture over the tortilla.
• Sprinkle a layer of cheese.
• Add another tortilla layer.
• Add another bean/veg/salsa layer.
• Add another cheese layer.
• One more tortilla layer (almost done!).
• Coat the top tortilla layer in enchilada sauce and finish it off with one last sprinkle of cheese.
• Bake at 350F until the cheese on top is nice and brown and you can see the inside layers bubbling a bit (usually about 30 minutes).

The beauty of this dish is that you can improvise with ingredients, and since everything is already cooked you don't have to worry too much about baking it to a certain temperature.  It's one of the cheapest, quickest, most low-stress vegetarian meals we enjoy.