Mexican Lasagna

I’ve seen recipes for various layered Mexican dishes and decided I didn’t really need a recipe. Since I keep flour tortillas, black beans, canned corn, cheeses, cilantro and different peppers all the time, I just made a run through the fridge and pantry, started chopping, and gathered all the ingredients I had, before starting to layer them into some semblance of a lasagna. Something new I had just bought, that really made this special, is a chipotle salsa from Frontera. Let’s get started. Heat the oven to 350 and coat a loaf-size glass baking dish with oil; just a few drops on a paper towel, wipe the dish, and you’re ready. (You can make a larger version in a full-size lasagna pan. The pictures you will see here are for a loaf-size pan; I don’t measure anything if I can help it.)

Gather flour tortillas, grated mozzarella and cheddar cheeses, Frontera chipotle salsa, garlic powder, and chile powder.

Drain one can each of black beans, niblet corn, and fire-roasted tomato bits. Squash the tomato bits in a bowl with a potato masher, and strain again. Chop your veggies – red onion, scallion tops and ends, poblano peppers, roma tomatos, whatever you have – and remove the stems from a handful of fresh cilantro.

Begin layering with some of the strained fire-roasted tomatoes:

Next, add cut-up flour tortillas as you would lasagna noodles:

Next, add a layer of black beans and corn:

Then, add mozzarella cheese and continue to layer veggies, cilantro, tomatoes, chipotle salsa (one layer of dollops of this salsa is probably enough, as it is very hot), one more layer of tortillas, and a final layer of cheese.

Bake covered with tin foil for 50 minutes at 350, remove tin foil, and bake for 15 more minutes. Before serving, let the lasagna rest for 20 minutes. Slice into sections, remove carefully with a spatula (it’s going to be a bit gooshy). Top with a dollop of sour cream and garnish with some of the chopped scallions.

Bonus: Since I don’t measure, I ended up with some miscellaneous chopped ingredients after assembling this mexican lasagna. So, I threw them in a bowl, added just a little oil, red wine vinegar, lime juice and garlic powder and BAM! (sorry, Emeril) I have a corn-and-bean salad.

Toss in some chopped fresh avocado before serving with corn chips.

To receive an email notice when there is a new recipe, click on “Follow Blog Via Email” at the top right of the page and enter your email address. You won’t receive emails about anything else, and we will never share your email address with anyone. 

Return to top.