Freezer-Friendly Mexican Lasagna
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
396 kcal
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Course
Main Course
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Cuisine
Mexican
Freezer-Friendly Mexican Lasagna
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This Freezer-Friendly Mexican Lasagna is delicious any way you slice it! It's great the first day, fabulous as leftovers, and freezes easily for sketch-free fast food!
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Ingredients
- 1.5 cups black beans (drained and rinsed)
- 1.5 cups cooked lentils (drained and rinsed)
- 15 oz canned refried beans
- ½ cup enchilada sauce (plus 1/4-1/2 cup for topping later)
- ¼ cup salsa verde
- 5-6 small corn tortillas
- 2-4 TBSP diced/sliced jalapenos (fresh or pickled)
- 2-4 oz grated cheese
SEASONING BLEND:
- 1/2-1 tsp dried cilantro
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp onion powder
- ¼ tsp salt plus a little extra to taste
- a pinch or two of red pepper flakes or cayenne pepper for heat-seekers
TASTY TOPPINGS:
- shredded romaine or spring mix lettuce
- greek yogurt [my favorite!] or sour cream
- chopped green onions
- fresh ripe tomatoes
- fresh or pickled peppers
- guacamole
- salsa
- taco sauce or hot sauce
Instructions
- Preheat oven to 350F.
- On the stove top, combine refried beans, black beans, and lentils in a pot or deep skillet on medium-low heat. I make my beans from scratch and divide them between the fridge and freezer for easy meals throughout the week. Feel free to follow suit or used canned when needed!
- Add seasoning blend [see recipe] and 1/2 cup enchilada sauce and stir.
- Taste and adjust seasonings as desired. My standard protocol is to dip a tortilla chip [or three!] in the pot and taste test. Yum!
- Next, rep a bake-able glass bowl or casserole dish with a thin layer of sauce to prevent sticking. With a tortilla in one hand an a butter knife in the other, spread a thick layer of beans onto the corn tortilla.
- Top with green salsa a drizzle of enchilada sauce, and then place inside your baking bowl or dish. This will be your first layer. Feel free to cheese it up between layers if you're a fan.
- Repeat this step for the next two layers. This not only makes fabulous [freeze-able!] leftovers but is a great way to use up leftovers you may have creeping around in your fridge! Each layer will be more of the same until you reach the final tortilla.
- On top of your last later, drizzle enchilada sauce, taco sauce, and a nice thick layer of grated cheese. Add jalapenos too if you're feeling feisty!
- I typically bake the dish [20-30 minutes], snag a slice or two to devour immediately and freeze the leftovers. You can absolutely freeze the entire thing before baking though, and then just defrost for an easy dinner later on.
Notes
- Sometimes I get feisty alternate drizzles of red and green enchilada sauce between the layers - anything goes!
- Nutrition Facts below are estimated before topping options using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
396kcal
(20%)
Carbohydrates
61g
(20%)
Protein
23g
(46%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
14mg
(5%)
Sodium
1235mg
(51%)
Potassium
646mg
(18%)
Fiber
19g
(76%)
Sugar
7g
(14%)
Vitamin A
800IU
(16%)
Vitamin C
11.6mg
(13%)
Calcium
195mg
(20%)
Iron
5.6mg
(31%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 23g | 46% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 1235mg | 51% |
| Potassium | 646mg | 14% |
| Fiber | 19g | 76% |
| Sugar | 7g | 14% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 195mg | 20% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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