Mexican Pizza Lasagna
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
2 servings
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Calories
475 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Pizza Lasagna
Description
The Mexican Pizza Lasagna recipe constructs a layered dish using small corn tortillas as the base, smeared with refried beans and topped with black beans, enchilada sauce, and salsa verde. Each layer builds on these savory components before being baked at 350°F to meld flavors and melt cheese. The final touch comes from diced tomatoes, jalapeños, shredded Colby Jack cheese, and green onions for freshness and visual appeal.
The combination balances creamy beans and melted cheese with the bright acidity of tomatoes and the mild heat from jalapeños. The corn tortillas serve as a gluten-free pasta alternative, absorbing sauce and binding the layers. Served warm, this dish is satisfying and can be customized with cooked meats or extra cheese as desired. It also works well as leftovers and a way to repurpose ingredients.
According to the notes, nutritional information may vary depending on ingredient changes, and the recipe can be adjusted based on available components. The bake-friendly glass dish facilitates even cooking and easy cleanup.
Ingredients
- 4 corn tortillas small
- 1 cup refried beans
- 1-2 cups black beans
- ½ cup enchilada sauce (red or green)
- 4 TBSP salsa verde homemade or store bought
- 1 Roma tomato diced
- 1 TBSP green onion chopped
- 3-4 oz cheese shredded
- taco sauce for topping
- sour cream or greek yogurt, for topping
Instructions
- Preheat oven to 350 degrees F.
- Prep a bake-able glass bowl 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 refried beans onto the corn tortilla.
- Top with black beans, green salsa, more enchilada sauce, and then place inside your baking bowl or dish. This will be your first layer.
- Repeat this step for the next two layers. If you're going the T-Rex route or need a cheese fix, top the bean-y goodness with [cooked] meat &/or cheese and repeat. This not only makes fabulous 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.
- Pretty it up with a splash of color! Add diced tomatoes, jalapenos, shredded colby jack cheese and all your favorite toppings.
- Bake at 350F for about 20-25 minutes and then top with additional tomato, and chopped green onions for an extra burst of color. It doesn't need it, but a dollop of sour cream [or greek yogurt!] takes this baby to the next level. Yum!
Notes
- Nutrition information is estimated and may change if ingredients or amounts are swapped.
- This dish is a flexible way to use leftover beans and tortillas in a layered casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 66g | 22% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 1756mg | 73% |
| Potassium | 610mg | 13% |
| Fiber | 17g | 68% |
| Sugar | 10g | 20% |
| Vitamin A | 1250IU | 25% |
| Vitamin C | 6.7mg | 7% |
| Calcium | 330mg | 33% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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