Easy Mexican Lasagna
User Reviews
5.0
12 reviews
Excellent
Easy Mexican Lasagna
Report
This easy and healthy vegetarian Mexican Lasagna requires NO pre-cooking- just layer ingredients in a baking dish and pop in the oven!
Share:
Ingredients
- 2 cups salsa store-bought or homemade (one 16 oz. jar)
- 10 corn tortillas quartered (see notes)
- 2 15-oz. cans black beans drained and rinsed
- 2 cups frozen corn
- 1 bell pepper diced (any color, about 1 cup)
- 1/2 cup red onion finely diced
- 1/2 cup fresh cilantro chopped
- 8 oz. Mexican cheese blend shredded (cheddar, Monterey jack, etc.)
- sliced avocado, sour cream, lime wedges, hot sauce, extra red onion and fresh cilantro for topping, optional
Add to Shopping List
Instructions
- Preheat oven to 350 degrees F.
- In the bottom of a baking dish (see note below about size), spread 1/4 cup of the salsa out to coat it the bottom.
- Layer half of the quartered corn tortillas on top of the salsa.
- Layer half of the drained and rinsed black beans, 1 cup of the frozen corn, 1/2 cup of the diced bell pepper, 1/4 cup of the red onion, and 1/4 cup of the fresh cilantro on top of the tortillas.
- Add half of the remaining salsa on top of the beans and veggies (I used a spoon to just dollop it on), followed by half of the shredded cheese.
- Repeat steps 2-3 once, layering the tortillas, beans, veggies, salsa, and ending with the cheese.
- Bake, covered with foil, for 30 minutes at 350 degrees. Remove the foil and bake for another 15 minutes, until cheese is fully melted and lasagna is bubbly.
- Serve topped with additional diced onion and fresh cilantro, sliced avocado, sour cream, hot sauce, and a squeeze of fresh lime juice, if desired.
Notes
- Baking Dish Size: I used a baking dish that was roughly 8" x 10". The number of corn tortillas you need will very based on the size you use, as well as the cooking time. For a 9" x 11" dish, you'll need more corn tortillas to cover the surface area, but less cooking time (about 30 minutes covered and 15 minutes uncovered) because the whole thing will be thinner. Just keep an eye on it- a few more or less minutes won't be an issue! It's hard to mess up :-)
- Ingredient Substitutions and Additions: Flour tortillas or cooked lasagna noodles can be used instead of corn tortillas. Add rotisserie chicken, cooked ground beef, or refried beans instead of black, if you want. I don't recommend adding any vegetables such as zucchini, spinach, or sweet potato, unless you cook them first (they may turn the lasagna soggy or not cook completely). You can also use enchilada sauce instead of salsa, if you prefer.
- Leftovers suggestion: this Mexican Lasagna makes excellent leftovers reheated as is. But I like to use it to make migas- sauté the leftovers with some butter or oil in a skillet until reheated and then add beaten eggs to it and scramble until the eggs are cooked. Top with avocado or put into tortillas for migas tacos!
- Make Ahead: You can assemble this Mexican Lasagna ahead of time and keep it in your refrigerator for up to three days, or freeze, tightly covered, for up to 3 months. Defrost completely before baking.
- Make it vegan: Use a vegan cheese instead of regular cheese.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Show Details
Calories
381kcal
(19%)
Carbohydrates
56g
(19%)
Protein
21g
(42%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
27mg
(9%)
Sodium
675mg
(28%)
Potassium
820mg
(23%)
Fiber
14g
(56%)
Sugar
4g
(8%)
Vitamin A
1040IU
(21%)
Vitamin C
24.2mg
(27%)
Calcium
265mg
(27%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 21g | 42% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 675mg | 28% |
| Potassium | 820mg | 17% |
| Fiber | 14g | 56% |
| Sugar | 4g | 8% |
| Vitamin A | 1040IU | 21% |
| Vitamin C | 24.2mg | 27% |
| Calcium | 265mg | 27% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
Sweet Potato and Black Bean Mexican Salad
American, International, Vegetarian, Vegan, gluten-free
0.0
(0 reviews)
