Mexican Lasagna Recipe

Name: Mexican Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped (or 2 medium); 4 -6 garlic cloves (or more!); 1 -2 stalk celery, diced; 1 red bell pepper, diced; 1 -2 tablespoon oil; 3 ½ cups prepared salsa; 1 teaspoon ground cumin; 2 (19 ounce) cans black beans, drained and rinsed; 2 cups frozen corn kernels; 9 whole wheat tortillas; 2 -3 cups grated cheddar cheese (to taste) or 2 -3 cups grated soy cheddar cheese (to taste)

Servings: persons

1 large onion, chopped (or 2 medium)
4 -6 garlic cloves (or more!)
1 -2 stalk celery, diced
1 red bell pepper, diced
1 -2 tablespoon oil
3 ½ cups prepared salsa
1 teaspoon ground cumin
2 (19 ounce) cans black beans, drained and rinsed
2 cups frozen corn kernels
9 whole wheat tortillas
2 -3 cups grated cheddar cheese (to taste) or 2 -3 cups grated soy cheddar cheese (to taste)

1
Preheat oven to 350.
2
In a large frying pan, heat oil and fry the onions, garlic, celery, and rep pepper until tender and the onions are translucent.
3
Add salsa, cumin, black beans, and corn, and heat through.
4
Spoon a quarter of the mixture in the bottom of a greased 9x13 inch casserole dish.
5
Arrange 3 tortillas in a triangle to maximize coverage.
6
Spoon another quarter of the mixture over the tortillas and spread to cover.
7
Top with 1/3 of the grated cheese.
8
Arrange the next 3 tortillas in a triangle (but reversed in direction from the previous layer!
9
).
10
Spoon another quarter of the bean mixture over the tortillas and spread to cover.
11
Top with second 1/3 of the grated cheese.
12
Arrange the last three in the same way as the first layer.
13
Top with the last of the bean mixture, spread to cover, and the last of the grated cheese.
14
Bake in the oven, uncovered, approximately 30-40 minutes, or until heated through and all the cheese is melted and browned on top.
15
Serve with a crisp salad for a delicious meal!
16
Note: If your tortillas are large enough to cover half the casserole dish, you will only need 6 of them.
17
If you halve the filling mixture and bake in an 8 or 9 inch square pan, you'll only need one tortilla per layer.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large onion, chopped (or 2 medium), 4 -6 garlic cloves (or more!), 1 -2 stalk celery, diced, 1 red bell pepper, diced, and more.

Yes, Mexican Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions