Description
This easy Mexican Lasagna is made with layers of corn tortillas, a flavorful black bean, corn and tomato filling, and plenty of melted cheese. It's a healthy, satisfying vegetarian dinner that's ready in just 30 minutes.
Ingredients
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- 1 15-ounce can black beans, drained and rinsed
- 1 14-ounce can stewed or diced tomatoes
- 1 4-ounce can chopped mild green chilies
- 2 cups frozen corn kernels, defrosted (10-ounce bag)
- 1 bunch scallions, chopped (set aside a handful to sprinkle on top)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 12 6-inch corn tortillas
- 2 cups shredded Monterey Jack cheese, cheddar cheese or your favorite Mexican cheese blend
- Salsa
- Sour cream or yogurt
- Chopped scallions
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Instructions
Preheat oven to 400ºF and set an oven rack in the center position. You will need a roughly 9 x 12 inch rectangular baking dish.
- Combine beans, tomatoes, chilies, corn, scallions, chili powder, cumin, oregano and salt in a large bowl.
- Lightly oil the casserole. Line the bottom with 6 tortillas, allowing them to overlap in the middle. Trim the round edges so they fit squarely against the edge of the casserole. Scoop on half the bean mixture. Sprinkle half the cheese on top. Add another layer of tortillas, followed by the remaining tomato and bean mixture and cheese.
- Bake 15-20 minutes, or until the casserole is heated through and the cheese is bubbling.
- Cut into squares, top with the reserved chopped scallions, and serve with salsa and sour cream or yogurt.
Notes
- Use your favorite chili powder blend or use chipotle chili if you want to amp up the flavor and spice or ancho if you want to keep the heat level mild.
- 6-inch corn tortillas will work well here in a 9 x 12 baking dish but you can truly use any size tortillas and any size casserole, and trim the tortillas down to fit into your pan.
- The casserole can be assembled several hours ahead and kept covered in the fridge until ready to bake. Add 5 minutes onto the cooking time if baking it directly from the fridge.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Quick and easy weeknight dinner
- Method: Baked
- Cuisine: Mexican, Tex-Mex