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Mexican Black Bean Lasagna


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  • 2 T olive oil
  • 1 large onion, finely chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, finely chopped
  • 1 15oz can black beans, rinsed
  • 1 c frozen corn, thawed
  • 2 t chili powder
  • 2 T fresh lime juice
  • 1/2 c fresh cilantro, chopped
  • 1 10oz can red enchilada sauce (about 1 cup)
  • 9 small corn tortillas
  • 6 oz muenster cheese, shredded (about 1 1/2 cup)
  • sour cream, lettuce, tomato, salsa for serving, as desired



Step 1

Heat oven to 425. Heat the oil in a large skillet over med heat. Add onion and cook, covered, stirring occasionally, for 5 min. Add the peppers and garlic and cook, covered. Stir occastionally until veggies are tender, 6-8min. Stir in the beans, corn and chili pwd and cook 2 min. Stir in lime juice and cilantro.

Spread 1/3 enchilada sauce on bottom of 8in square baking dish. Top w/ 3 tortillas, tear to fit. Spread 1/3 of the remaining enchilada sauce over the top, about 1/4 cup. Top with a third of the bean mixture and 1/2 c cheese. Repeat twice.

Bake until lasagna is heated through and the top is beginning to brown, 12-15 min. Let stand for 5min. Serve with toppings as desired.

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