Mexican Lasagna With Chicken & Black Bean Recipe

Name: Mexican Lasagna With Chicken & Black Bean
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 corn tortillas; 4 ounces ground chicken; 1/3 cup black beans canned, rinsed; 1/2 onion chopped; 1/2 bell pepper chopped; 1 jalapenos use less if you prefer less hot; 1 cup enchilada sauce chipotle, divided; 1/2 cup sharp cheddar cheese shredded, I used reduced fat; 2 teaspoons garlic powder; 2 teaspoons red chili powder skip if you prefer less hot; 1/2 tablespoon taco seasoning; 2 teaspoons cumin powder; 1 tablespoon oil canola or olive; cilantro chopped, for garnish; salt; pepper

Servings: persons

5 corn tortillas
4 ounces ground chicken
1/3 cup black beans canned, rinsed
1/2 onion chopped
1/2 bell pepper chopped
1 jalapenos use less if you prefer less hot
1 cup enchilada sauce chipotle, divided
1/2 cup sharp cheddar cheese shredded, I used reduced fat
2 teaspoons garlic powder
2 teaspoons red chili powder skip if you prefer less hot
1/2 tablespoon taco seasoning
2 teaspoons cumin powder
1 tablespoon oil canola or olive
cilantro chopped, for garnish
salt
pepper

1
- Preheat oven to 375F
2
- Over medium heat, add oil on a skillet. When heated, brown ground chicken for few minutes.
3
- Add onions and bell pepper. Let them sweat for couple minutes and add black beans, jalapeno and stir them together. Continue this for 2-3 minutes.
4
- Add all the spices and 1/4 cup enchilada sauce. Allow it to cook for few minutes then remove from heat. Let it cool for few minutes or leave it in the refrigerator for quick chill.
5
- In a baking dish, pour about 2-3 tablespoon enchilada sauce then one tortilla. Spread 1 tablespoon of sauce over the tortilla then spoon chicken-bean mixture followed by 1 tablespoon of cheese or more if you like.
6
- Layer it likewise with the remaining tortillas. Just make sure the tortillas are well covered in sauce otherwise it will be very dry.
7
- Top the last tortilla with remaining sauce and cheese.
8
- Bake it covered for 10-12 minutes or until the sauce bubbles and cheese is melted completely.

285

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 16 ingredients. The key ingredients include: 5 corn tortillas, 4 ounces ground chicken, 1/3 cup black beans canned, rinsed, 1/2 onion chopped, and more.

Yes, Mexican Lasagna With Chicken & Black Bean 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 With Chicken & Black Bean

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions