I am one of the biggest fans of a traditional lasagna. Seriously…love it. This recipe is SO good…even though it’s nothing like a traditional lasagna! It’s also a good “week-night meal” that doesn’t take a ton of prep.
Here’s how to make Mexican Lasagna…
1 can (14.5 oz) stewed tomatoes
1/3 cup fresh cilantro
2 Tablespoons lime juice
8 (6-inch) corn tortillas
1 can (15 oz) black beans
1 cup frozen corn (thawed)
2 cups Mexican-style shredded cheese
Combine the stewed tomatoes, chopped cilantro, and lime juice in a bowl. Set aside.
Drain and rinse the beans.
Slice the corn tortillas into strips about 1 inch wide. Make sure you’re using CORN tortillas, not flour tortillas.
Get your other ingredients ready to layer in the dish:
Coat an 8-ince square baking dish with cooking spray. Put 1/4 of the cut corn tortilla strips into the greased baking dish:
Spoon 1/4 of the tomato mixture on top, then 1/4 of the black beans on top of that.
Spoon 1/4 of the corn on top of the black beans, and 1/4 of the cheese on top of that.
Repeat 3 more times, until your baking dish is full and your ingredients are all in the dish.
Bake (uncovered) at 375 degrees or until cheese is melted and the sauce is bubbly. Let it stand for about 10 minutes before serving.
Enjoy your mexican lasagna! It’s a guilt-free dinner in this house…and a perfect summer dinner!