Three out of four Sundays at our church. That’s how many times a month our church family sits down together to enjoy a meal and chat about current happenings.

I love that we do this, but at times it can be difficult to figure out healthy, budget-friendly food to bring that will be able to be kept warm until it’s needed and that will not take a long time to prepare in the mornings. Getting my family out the door on time is already hard enough.

Plus, being married to a pastor means I will be left if the departure time is approaching and I’m still cooking in my pajamas. Ask me how I know.  I try to avoid getting left because once my husband leaves, getting three small children and all our bags aplenty out the door takes four times as long.

 

 

Crockpots are a mainstay on fellowship days. The table in the back of the church is lined with various sizes and colors and the power strips are lined with plugs charged with keeping the pots warm.

Which leaves me wondering, What did people do before the era of the crockpot??  Ate cold food I suppose. After having to walk up the hill both ways, of course.

 

 

This lasagna happens to be perfect for sharing at church or simply with a gaggle of friends.

In about ten minutes or less, I can have it assembled and ready to go. It cooks while my husband expounds. And filled with beans and cheese and salsa, it’s a crowd pleaser to boot.

Almost all the ingredients can be made from scratch, cutting the cost down even more. I’ve added the links to scratch-made options in the recipe below.

But, if your schedule has been like mine recently, go ahead and buy what you need. Store-brand tastes great too. Don’t forget my tip for making your food sing, though. Singing food seems especially appropriate when bringing it to church.

 

 

Crockpot Mexican Lasagna

Ingredient List

• 3 cans black beans, rinsed and drained
• 3 C salsa
• taco seasoning
• 1 lime
• 1 C Greek yogurt
• 6 flour tortillas
• 2 C shredded pepper Jack cheese
• 1 avocado (optional)

Homemade Taco Seasoning: 1 tsp each of cumin, garlic powder, onion powder, kosher salt, & oregano; 1/2 tsp each of paprika and chili powder.

Method

1. In a medium mixing bowl, use a masher to slightly mash the black beans. Add 2 C salsa, taco seasoning, and juice from 1/2 a lime. Stir to combine.

2. In another bowl, mix together the yogurt and the juice from the remaining 1/2 of the lime.

3. Layer the ingredients in a crockpot as follows:

– 2 C bean mixture
– 2 tortillas
– 1/2 of yogurt mixture
– 2 C bean mixture
– 1 C cheese
– 2 tortillas
– remaining yogurt mixture
– remaining bean mixture
-remaining cheese
– 2 tortillas
– 1 C salsa
– Top with avocado slices or additional cheese

4. Cook the Mexican lasagna for 2 hours on the low setting.

5. Serve and enjoy!

 

 

 

Do you have a go-to dish to bring to potlucks?

Does your church have regular fellowship meals? 

Need more crowd-pleasing dishes?