I got a good one for you guys.
I made this Mexican Lasagna for our Monday Mexican night and it was fabulous.
I was tempted to make something else due to time but I got it on the table in less than 30 minutes. My 16-month old gobbled it up and my daughter pulled off the tortilla part and ate it with the guacamole. Don’t get me started on her eat-only-tortilla phase.
Instead of the avocado salsa, the recipe calls for, I made it with guacamole. I also served it with blueberries. This gem comes from the 6 O’clock Scramble Meal Planning System. Their recipes are exceptional!
Enjoy!
Mexican Lasagna
Prep time
Cook time
Total time
Serves: 8
Ingredients
- 15 oz. canned black beans, drained and rinsed
- 15 oz. vegetarian refried beans
- 15 oz. corn kernels, naturally sweetened, drained, (or use 1¼ cups corn kernels from 3 - 4 ears corn)
- 1 cup mild salsa
- 4 scallions, sliced
- 2 cups shredded Cheddar cheese (reduced fat optional)
- 4 tsp. vegetable oil
- 6 soft taco size (8-inch) flour or wheat tortillas
- 1 avocado, peeled and diced
- 2 tomatoes, diced
- ½ lime, juice only, 1 Tbsp.
- ¼ tsp. salt
Instructions
- Heat the oven to 400 degrees. Spray a 9 x 13-inch casserole dish with nonstick cooking spray.
- In a large bowl, stir together both types of beans, corn, salsa, scallions and cheese.
- Put the oil in a small bowl. Heat a large skillet over medium to medium-high heat. Brush both sides of each tortilla with a thin layer of the oil and fry it in the skillet, turning once, until it is puffed and golden in spots, about one minute total. Stack the cooked tortillas on a plate.
- To make the lasagna, put 2 tortillas in the bottom of the casserole dish; top them with ½ the bean filling, then top that with 2 more tortillas, and the second half of the bean filling. Top it with the final 2 tortillas. Press down with a spatula on the top tortillas to seal the layers.
- Bake the lasagna, uncovered, for 10-12 minutes until it is heated through. Cut it into squares with a pizza cutter or serrated knife to serve.
- While the lasagna is baking, in a medium bowl, gently toss the diced avocado and tomatoes with the lime juice and salt. Top the lasagna squares with the avocado salsa at the table.
- SERVE WITH BLUEBERRIES OR RASPBERRIES
- Serve it with ½ - 1 lb. of fresh blueberries, raspberries, or your favorite berries.
Nutrition Information
Calories: 410 Fat: 19g Sugar: 3g Fiber: 10g Protein: 17g
For more easy recipes and tips on how to serve meals to kids, check out Maryann’s book The Family Dinner Solution: How to Create a Rotation of Dinner Meals Your Family Will Love
We tried this tonight for dinner. All three kids liked it. We ate ALL of it. It was delicious! Served it with baby carrots and cucumber chunks, and sprinkled some sliced black olives and diced sweet onion over the top. Its tough to find something that the whole family likes, but this passed with flying colors. Thanks!
Glad you liked it Jenny.
I make a few different versions of this Mexican Lasagna for my family all the time, it is always a big hit. I usually make a large batch to freeze. Cut it up into serving sizes, put in a freezer Ziploc and store in freezer for a quick grab and reheat lunch.
It is wonderful with Enchilada sauce poured over the top before baking. I have played with the ingredients making: Chorizo and beans (a little too greasy for me), Sharp Cheddar and spinach (vegetarian), or Shredded Chicken, cheese and spinach. I always use Corn Tortillas, I think they taste better and they reheat better in the frozen version.
Now I’m craving this and want to make it this week!
Jennifer — those ideas sound yummy. I’m going to have to branch out!
Hi Mayann
I am planning to make this tonight! Wish me luck 🙂
Thanks for these great meal plans. I have successfully managed not to cook pasta every night this week thanks to you!
How did it turn out??
It was absolutely delicious! Really easy to make too! We all wolfed it down. This will definitely become a dinner time staple for us. Thanks Maryann!
Love, love, love this recipe! Thanks so much for shaking up my meals! I did add some ground beef, seasoned with some taco seasoning, as my family is a beef producer. Thanks again, and keep the great recipes coming!
Glad it turned out!
Thanks for discussing Mexican Lasagna [Recipe].