Day 118.
It’s leftover day and we’re having butterbean ragout tortilla casserole. Hooray! So, I’ve kinda been making leftovers all week. Hmm….what do I have left that’s not already recycled? Butterbean Ragout! That stuff is almost so good I don’t want to tinker with it; but alas, there is that possibility that it can be even better. So here we go.
Butterbean Ragout Tortilla Casserole
Ingredients
2 C Butterbean Ragout
1.5 C Mexican cheese, shredded
6 corn tortillas
1/2 C sliced green onions
Directions
Spray 8 x 8 or 9 x 6 baking dish with non-stick spray. Layer 2 corn tortillas on bottom. Top with 1/3 of ragout and 1/2 C of cheese. Repeat for 2 more layers. Add green onions to top. Bake at 400 for 30 minutes.
The Results
Mmm…this is so tasty! I debated about lasagna, but didn’t think the Mexican flavors would go as deliciously with the noodles. I love this dish a lot. I’ll make it again in the future. This ragout was a total “ooh, let’s put this in” kind of create-a-recipe, so I’m super excited that the original and the leftover creation from it turned out so well.
Project Food Budget:
$8 on milk is all we spent this week. Wow! We were broke, again. Sigh. Babies are expensive I tell you.
Goal: $75/$300
Actual: $8/$246
Hooray! Under budget for April!
Participating Blogs:
- Emily Levenson
- Maria Marz
- Veggie Converter
- Dairy-Free Cooking
- Motor City Girl In the Steel City
- Veggie Burgher
- The Happy Cactus
- Test Kitchen Tuesday
- Newly Vegan
- Always Sick and Tired
- Veggie on the Cheap
- MeloMeals: Vegan For $3.33 A Day
- A Guy, A Girl, And a Dinner Plate
- The Amateur Low Carb Flexitarian
- The Veggie Life
- Caroline Cain Holistic Health
- Under The Apple Tree
This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,Recipes I Can’t Wait to Try, Things I Love Thursday, It’s a Keeper, Full Plate Thursday, Grocery Cart Challenge, Cooking Thursday and Ultimate Recipe Swap.
