If you’ve never made a Mexican Lasagna before that name might have you a little confused. But let us assure you, there’s no pasta present here! This dish gets its name from the way it’s assembled layer by layer like lasagna, but using tortillas instead of noodles. There are many recipe variations out there and just about all of them are bound to be delicious (it’s hard to go wrong with tortillas, cheese, and enchilada sauce!). Though, one thing about Mexican lasagna is that it is heavy, especially when most recipes are meat based. We thought it might be time to find a lighter version and that’s how this Black Bean Mexican Lasagna came about!

While it may be the “lighter version” it’s still plenty indulgent. The dish uses corn tortillas, the best choice for baking as they will hold up better than flour! Canned enchiladas sauce and black beans make for easy prep, requiring little more than chopping up your veggies and stirring in a little seasoning. You’ll then start the layering process with a bit of sauce and a sheet of tortillas. Depending on the size of your tortillas they may overlap a lot or a little, either case is fine (those bites will be even tastier). Next up will be a layer of half the filling, sauce, and a sprinkle of cheese. You’ll repeat this process once more and then your lasagna is ready for the oven!

Since the veggies weren’t cooked ahead of time the lasagna needs a full hour in the oven to soften everything up and let those flavors meld together. The results will be worth the wait! Like most Mexican food, this dish is best with all the toppings. Load each slice up with cilantro, green onions, crema, avocado, your favorite salsa, or even more cheese. If you’re trying to keep things light, plain greek yogurt makes for a great sour cream substitution. No matter what you serve it with, this Black Bean Mexican Lasagna is sure to be a hit!