This Mexican casserole made with layers of spicy seasoned veggies, corn tortillas, and plenty of cheese is a great vegetarian and gluten free dinner.
All I want for Christmas is a garage and a massive truck with four wheel drive that has a snow plow attached to the front of it. Ya know, standard girly stuff.
So far this winter, I’ve gotten my car stuck in the snow a total of four times: twice in front of our house, once in front of a friend’s house, and once in a dead end alley in the backyard of a creepy burned out house. True story. That last one happened this past weekend when I was trying to find parking for the Columbus Blogger’s Brunch I had been excitedly and nervously anticipating for months. I may have panicked, rage-kicked the snow around my tire, thrown my body against the back of the car hoping for a budge, and then called the Mr. and cry-babbled the situation.
It wasn’t pretty. I need a truck.
Luckily, the brunch was beautiful, and I got to meet some amazing women who are blogging right here in Columbus. Honestly, who knew there were so many talented women bloggers right in my backyard? Not me. I’ll be sharing some of their work over the next few weeks so keep an eye out.
In other news, I made casserole. It’s cheesy, it’s vegetarian, it’s gluten free, it’s mighty tasty. This Mexican inspired casser-agna is a meal in itself. Layers of spiced veggies, corn tortillas, and cheese make a surprisingly filling and satisfying dinner. Especially when topped with sour cream. It’s kind of mexissary. Yes, I just did that.
I’m sorry. It’s winter’s fault. It all is.
Recipe adapted from The Splendid Table