For the summer, or when you want to pretend its summer, Mexican lasagna is a perfect answer on what to make for dinner.
Cheese, peppers, onions, veggies and tortillas. Then top it all off with chips, avocado, salsa, fresh lime and a drizzle of honey cream.
Isn’t tortilla soup one of the best things ever? Warm soup with what is practically nachos piled on top?
But us veggies get left out a little bit. Everywhere you look there’s chicken tortilla soup. And the recipes just don’t work in the taste or nutrient areas without the chicken. So I made my own.
I’ve been experimenting over the years with trying to make a yummy tortilla soup. They always tasted too bright, without enough savor. Too watery. Too much like tomato-lime broth over nachos.
Until I found the right additions: zucchini and black beans.