Layered Mexican Black Bean Lasagna – If you’re looking for a twist. On classic lasagna. This Layered Mexican Black Bean Lasagna. Is the perfect fusion of flavors. Layers of corn tortillas, savory black beans, vibrant bell peppers, and gooey cheese. Combine in this easy-to-make dish. This casserole is not only hearty. But packed with bold flavors. From cumin, chili powder, and enchilada sauce. Making it a family favorite. Ideal for dinner. Or as a party dish. This Mexican lasagna. Is sure to impress.
The first time I made this Layered Mexican Black Bean Lasagna. I wasn’t sure how it would turn out. But my husband and child. Were both pleasantly surprised. They absolutely loved the bold mix of spices. And the hearty layers of tortillas. And black beans. Now, it’s a regular. In our dinner rotation! This recipe is the ultimate comfort food. With a Mexican flair. Perfect for a weeknight. Or family gatherings. My kiddo especially loves topping it. With extra sour cream. And avocado—an irresistible combo!
What makes this Layered Mexican Black Bean Lasagna truly special?
What sets this dish apart? Is how it brings together. The best of both worlds: lasagna’s familiar layering technique. With the vibrant flavors of a Mexican feast. It’s easy to make. Crowd-pleasing casserole. That’s vegetarian and customizable. And perfect for meal prepping. The layering of tortillas. Instead of pasta. Adds a unique twist. While making the dish naturally gluten-free. If you opt for gluten-free tortillas. Plus, with all the beans, veggies, and cheese. It’s filling, flavorful, and full of texture!
What You Need To Make This Layered Mexican Black Bean Lasagna Recipe?
Corn Tortillas: Instead of traditional lasagna noodles. This recipe calls for corn tortillas. Which adds a subtle sweetness. And texture. While being naturally gluten-free. They soften beautifully. In the enchilada sauce.
Black Beans: A great plant-based protein. That pairs perfectly. With the spices. They add heartiness. And keep the dish filling. Without any meat.
Mexican Blend Cheese: This mix of cheddar, Monterey Jack, and other melty cheeses. Creates that gooey, comforting texture. Every lasagna needs.
Fire-Roasted Tomatoes: These bring a smoky kick to the dish. Balancing out the richness of the cheese. And beans. With just the right amount of acidity.
Enchilada Sauce: The secret to keeping everything flavorful. And moist. Each layer gets a boost from this sauce. Helping to marry the flavors together.
Steps To Make Layered Mexican Black Bean Lasagna:
Step 1: Get your oven ready: Preheat to 375°F. And grease a 9×13 baking dish. You want to make sure nothing sticks. So grease it up well!
Step 2: Start layering: Pour about ½ cup of enchilada sauce. Into the bottom of the dish. Spreading it evenly. Lay 6 tortillas. Over the sauce—they’ll overlap a bit. But that’s totally fine!
Step 3: Mix up the filling: In a large bowl. Toss together the diced onions, bell peppers, corn, and black beans. And those fire-roasted tomatoes. Add garlic powder, cumin, chili powder, salt, and pepper. Taste. And adjust the seasoning. If needed.
Step 4: First layer: Spread half of your veggie mix. Over the tortillas. In an even layer. Drizzle half of the remaining enchilada sauce over that. And then sprinkle ⅓ of the cheese on top.
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Step 5: Second layer: Lay down another 6 tortillas. Followed by the rest of the filling. Another round of sauce. And ⅓ of the cheese.
Step 6: Final layer: Place the last 6 tortillas on top. Pour the rest of the enchilada sauce over everything. And finish with the remaining cheese.
Step 7: Bake: Slide the dish. Into the oven. And bake. For about 55-60 minutes. If the top. Starts to brown too much. Cover it with foil. For the last 15 minutes. Let it rest. For a few minutes before serving.
Step 8: Serve with garnishes: Cilantro, green onions, sour cream, avocado, salsa—whatever you love! This lasagna is made. For all the toppings.
Tip:
When layering the tortillas. Give them a slight overlap. So they create a strong base. To hold the filling. To enhance the flavors even more. Try lightly frying the tortillas. Before assembling the dish. This helps them to stay firm. And gives them a slightly crisp texture. On the edges. And if you want an even richer taste. You can mix half a cup of sour cream. Into the enchilada sauce. For extra creaminess. It’s a small step. That makes a big difference!
Frequently Asked Questions:
Can I make this dish ahead of time?
Yes! You can assemble it. Up to a day in advance. Just cover it with foil. And store it in the fridge. When you’re ready to cook. Pop it in the oven.
Can I add meat to this lasagna?
Absolutely! Shredded chicken or ground beef. Would be great additions. Just layer it in. With the veggies.
How long will leftovers last?
Store leftovers in an airtight container. In the fridge. For up to 3 days. Reheat individual portions. In the microwave. Or rewarm the entire dish. In the oven.
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Planning to try this recipe soon? Pin it for a quick find later!
Layered Mexican Black Bean Lasagna
Ingredients
- 18 medium corn tortillas
- 3 c of red enchilada sauce
- ½ of a finely diced yellow onion
- 1 diced red bell pepper
- 1 diced yellow bell pepper
- 1 c of corn either fresh or thawed from frozen
- Two 15 ounces cans of black beans drained and rinsed
- 1 10 ounces can of diced tomatoes with fire-roasted chiles
- 1 tsp garlic powder
- 1 ½ teaspoons ground cumin
- 1 tsp chili powder
- Salt and pepper to your taste
- 3 c of shredded Mexican cheese blend
- Garnishes: cilantro green onions, sour cream, avocado, salsa
Instructions
- Preheat your oven to 375°F. And grease a 9x13-inch baking dish.
- Spread ½ cup of enchilada sauce evenly. Across the bottom of the dish.
- Layer 6 tortillas. Over the sauce. Allowing them. To slightly overlap.
- In a large mixing bowl. Combine the diced onion, bell peppers, corn, black beans, tomatoes, and seasonings. Season with salt. And pepper to taste.
- Spoon half of the veggie mixture. Into the baking dish. Spreading it out evenly. Drizzle half of the remaining enchilada sauce. Over the top. And sprinkle. With ⅓ of the shredded cheese.
- Add another layer of 6 tortillas. Followed by the remaining veggie mixture.
- Top this layer. With half of the remaining cheese. Then cover it. With the final 6 tortillas. Pour the rest of the enchilada sauce. Over the top. And sprinkle the remaining cheese to finish.
- Bake for 55 to 60 minutes. Covering the dish. With foil. For the last 15 minutes. If the top. Starts to brown too much.
- Serve hot. With your favorite garnishes. Like cilantro, sour cream, green onions, avocado, or salsa.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
