Quick meal on the fly...

Have you ever had to make a last minute decision about dinner?  It happens ALL the time at our house!  It happened today when we had to figure out something quick and easy to bring with us to my in-laws' house for dinner.  So, once again, we were saved by Arnold (my Deep Covered Baker that I call "the casserole dish on steroids").  Because of Arnold's amazing ability to make every meal in 10-30 minutes time (boy to I love Stoneware for this), I knew I could throw something together.  I guess that is why so many people refer to it as the "Magic Pot"!

So, tonight, it was 15 minute Mexican Casserole!  Both my boys, my hubby and Gigi all gobbled it up (OK OK...I had 2 helpings as well)!  It is so super easy and so super yummy that we make it a few times a month.

Here's the (rough) recipe (as you know I don't measure very often).  We did it this way tonight but I mix it up and add cooked whole grain/long grain brown rice sometimes or make a cheese (non dairy) sauce with nutritional yeast.  It all depends on how much time we have.

Mexican Casserole
Ingredients:
1 can refried beans (fat free/vegetarian so there is no "lard"...ewww!)
1 can black beans (drained and rinsed VERY well) 
12-18 corn tortillas of any kind (or tostadas)
Enchilada sauce (we use mild so the boys will eat it)
Salsa (of your desired heat level)
1 medium zucchini, diced
1 large carrot, peeled & shredded
1/2 red pepper, diced
1/2 vidalia onion, diced
2 cloves of garlic, pressed
Pampered Chef Southwestern Seasoning Mix, to taste

Directions:

1. First saute all the veggies (minus the garlic) in a little olive oil to soften them up.  Add Southwestern Seasoning mix to preferred taste.  Once the veggies are soft, add pressed garlic for a couple seconds until fragrant.  This step is not required, but I really love the way the sauteed veggies taste.  If you don't have time to saute, simple throw the veggies in raw.  They will soften up during cooking.
2. While the veggies are softening, begin assembling the casserole like a lasagna.  Put a little enchilada sauce on the bottom of your Deep Covered Baker (or other covered casserole dish).  Using a spreader or spatula, spread a generous layer of refried beans over four corn tortillas then layer them along the bottom of the baker to cover all areas.  You may need to break a few tortillas or tostadas to cover the bottom.  Then drizzle a little enchilada sauce over the refried beans.  Sprinkle 1/3 of the drained/rinsed black beans over the baker.  Sprinkle 1/3 of the sauteed veggies over the black beans.  Then, using a tablespoon, take salsa and cover the veggies lightly.
3. Repeat layers 2 more times.
4. If using the Deep Covered Baker, microwave 15 minutes (covered).  If using another covered casserole dish, you'll have to adjust the cooking time and bake in a 350 oven (most likely for 30-40 minutes, but I'm not positive).
5. Let cool 5-10 minutes before cutting with your Mini Serving Spatula, serve and ENJOY!!!