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!
Mexican Black Bean Lasagna
Makes 8-10 servings
10m prep time
1h cook time
- 18 medium-sized corn tortillas
- 3 cups red enchilada sauce
- ½ yellow onion, finely diced
- 1 red bell pepper, diced
- 1 yellow bell pepper diced
- 1 cup corn, fresh or thawed frozen corn
- 2 15oz canned black beans, drained and rinsed
- 1 10oz can diced tomatoes with fire roasted chiles
- 1 teaspoon garlic powder
- 1 ½ teaspoons cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 3 cups Mexican blend shredded cheese
- Garnish: cilantro, green onions, sour cream, avocado, salsa
- Preheat oven to 375 degrees F and grease a 9x13 baking dish.
- Spoon a ½ cup of the enchilada sauce to the pan and spread into an even layer.
- Arrange a layer of 6 tortillas on top of the sauce (they will overlap some).
- In a large bowl, combine the onion, peppers, corn, black beans, tomatoes, and seasonings. Salt and pepper to taste.
- Transfer half of the veggie filling to the baking dish and spread into an even layer. Top with half of the remaining enchilada sauce and ⅓ of the cheese.
- Add another layer of 6 tortillas and then the rest of the filling.
- Top the filling with half of the remaining cheese and the final 6 tortillas. Pour the rest of the enchiladas sauce on top and sprinkle with the rest of the cheese.
- Bake for 55-60 minutes, covering with tinfoil for the last 15 minutes if the top is too crispy for your liking.
- Serve hot with desired garnishes.
Recipe adapted from Aberdeenskitchen.com