Layered Mexican Black Bean Lasagna
This Layered Mexican Black Bean Lasagna. Is a flavorful fusion of traditional Mexican ingredients. With a comforting lasagna structure. Instead of pasta. This dish uses corn tortillas. To create rich, layered flavors. With black beans, corn, bell peppers, and plenty of cheese. Topped with enchilada sauce. And baked to perfection. This meal is the perfect balance of smoky, and spicy. And cheesy goodness. My family fell in love with this dish. After just one bite. And it’s become a favorite. For both dinner parties. And weeknight dinners. The best part? It’s easily customizable. With your favorite toppings!
10 Servings
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
Good news—this recipe is naturally gluten-free. As long as you use certified gluten-free corn tortillas. However, be sure to double-check your enchilada sauce. And canned ingredients. Like beans and fire-roasted tomatoes. As sometimes hidden gluten. Can sneak in through processing. You can even make your own enchilada sauce. If you want to be extra sure! With no flour-based ingredients. This lasagna is safe for those avoiding gluten. While still delivering on flavor, texture, and comfort!