Southwestern "Lasagna" Recipe

Name: Southwestern "Lasagna"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 medium yellow onion, diced; 1 red bell pepper, diced; 2 cloves of garlic, minced; 1-2 teaspoons chili powder; 1-2 teaspoons ground cumin; salt and pepper to taste; 1 cup corn; 1 14 oz. can diced tomatoes; 2 14 oz. cans pinto beans, drained and rinsed; 2 16 oz. jars of salsa (I like to use a chipotle corn salsa); 1 14 oz. can refried black beans; 2 cups shredded cheese (whichever kind you prefer); 24 small corn tortillas

Servings: persons

2 tablespoons vegetable oil
1 medium yellow onion, diced
1 red bell pepper, diced
2 cloves of garlic, minced
1-2 teaspoons chili powder
1-2 teaspoons ground cumin
salt and pepper to taste
1 cup corn
1 14 oz. can diced tomatoes
2 14 oz. cans pinto beans, drained and rinsed
2 16 oz. jars of salsa (I like to use a chipotle corn salsa)
1 14 oz. can refried black beans
2 cups shredded cheese (whichever kind you prefer)
24 small corn tortillas

1
Preheat oven to 350 degrees F.
2
In a medium saucepan or skillet, heat oil over medium heat. Add onion, red bell pepper and garlic and saute until softened slightly, about 3-5 minutes. Stir in chili powder, cumin, salt and pepper and cook for another few minutes. Add corn, tomatoes, beans, and about 1/2 jar of salsa and cook, stirring occasionally, for a few minutes more (until all ingredients are heated through).
3
Put refried black beans in a medium bowl along with a few tablespoons of salsa and stir until loose (it needs to be spreadable but not runny).
4
Spread 1/2 jar of salsa in the bottom of a 9x13 baking pan. Top with six corn tortillas. Spread half of tomato-bean mixture on top of tortillas. Top with six more tortillas. Spread black-bean mixture on top of tortillas, then top with 1 cup of cheese. Top with 6 more tortillas and then last half of tomato-bean mixture. Arrange last six tortillas on top of the bean mixture and top with another 1/2 jar of salsa and remaining 1 cup cheese.
5
Bake in oven for 20-25 minutes, until cheese has melted and filling has cooked through. Remove from oven and let sit for a few minutes before slicing and serving. Top with sour cream, guacamole, sliced jalapenos, etc.

867

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 medium yellow onion, diced, 1 red bell pepper, diced, 2 cloves of garlic, minced, and more.

Yes, Southwestern "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.

Southwestern "Lasagna"

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