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Cheesy Mexican Tortilla Lasagna with Black Beans and Corn

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Mexican Lasagna With Black Beans and Corn

This Mexican Lasagna is a hearty, delicious, and quick-to-make dish, perfect for weeknights or casual gatherings. It combines layers of flour tortillas, black beans, corn, and a flavorful tomato sauce with mild green chilies. The creamy layer of sour cream and cheese adds richness, while green onions and black olives on top give it a fresh and savory kick. For added protein, you can incorporate shredded chicken. Just serve it with a simple salad, and you’ve got a complete meal that’s sure to satisfy. Be sure to avoid fat-free or light sour cream, as it may curdle during baking. Follow these step-by-step instructions for a flavorful, easy-to-make Mexican-inspired dish.

Ingredients & Nutritional Information

Ingredient Quantity
Flour tortillas 1 package (approx. 10)
Corn kernels 1 1/2 cups (frozen or canned)
Black beans (rinsed, drained) 1 1/2 cups
Diced tomatoes with mild green chilies 1 can (14.5 oz)
Tomato sauce 1 can (8 oz)
Chili powder 1 tablespoon
Ground cumin 1 1/2 teaspoons
Garlic powder 1 teaspoon
Sugar 1 teaspoon
Egg 1 large
Sour cream 1 cup
Shredded Mexican blend cheese 2 cups
Green onions 2-3, chopped
Black olives (optional) 1 can (sliced)

Nutritional Information (Per Serving)

Nutrient Amount (per serving)
Calories 606
Fat 28.8g
Saturated Fat 14.9g
Cholesterol 89mg
Sodium 1383.5mg
Carbohydrates 68.9g
Fiber 8.5g
Sugar 8.2g
Protein 21.8g

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Spray a 13×9-inch baking dish with non-stick cooking spray, and set it aside. This will prevent the lasagna from sticking and ensure easy serving later on.

Step 2: Cut Tortillas

Take the flour tortillas and stack them on a cutting board. Slice them lengthwise into 3 strips each. The strips won’t be uniform in size due to the round shape of the tortillas, but that’s perfectly fine. These strips will form the “pasta” layers of your lasagna.

Step 3: Prep Corn and Beans

Place the corn and black beans in a colander, and rinse them under warm water. This will help defrost the corn if using frozen and rinse off any excess starch from the black beans. Let them drain well while you prepare the next steps.

Step 4: Make Tomato Sauce Mixture

In a small bowl, combine the diced tomatoes (with their juice), tomato sauce, chili powder, cumin, garlic powder, and sugar. Stir everything together to create a flavorful tomato sauce. This mixture will form the base layer and sauce for your lasagna.

Step 5: Assemble First Layer

Spoon about half of the tomato sauce mixture into the bottom of the prepared baking dish. Spread it out evenly. Then, take 5 of the tortilla strips and arrange them over the sauce. It’s fine if they overlap a little.

Step 6: Prepare Sour Cream Mixture

In a medium-sized mixing bowl, crack the egg and beat it until foamy. Add the sour cream and 1 cup of the shredded cheese to the bowl. Stir the mixture until well combined. This will add a creamy, rich layer to your lasagna.

Step 7: Layer the Ingredients

Spread half of the sour cream mixture evenly over the tortilla strips in the baking dish. Use the back of a spoon to smooth it out. Next, scatter half of the black beans and corn over the sour cream layer. This adds texture and a hearty filling to the lasagna.

Step 8: Repeat Layers

Place another layer of 5 tortilla strips over the corn and black bean layer. Top with the remaining sour cream mixture and the rest of the black beans and corn. Finish with a final layer of tortilla strips.

Step 9: Add Remaining Tomato Sauce

Pour the remaining half of the tomato sauce mixture over the top layer of tortilla strips. Use the back of a spoon to spread the sauce evenly, making sure all the tortilla strips are moistened. This ensures the lasagna will bake evenly and not dry out.

Step 10: Bake the Lasagna

Cover the baking dish with foil and bake in the preheated oven for 30 minutes. The dish will become hot and bubbly, and the flavors will meld together.

Step 11: Prep Toppings

While the lasagna bakes, rinse and trim the green onions. Slice them thinly, using both the white and green parts. Measure out 1/2 cup of the sliced onions and set them aside. If you’re using black olives, drain them and set them aside as well.

Step 12: Add Final Toppings

Once the lasagna has baked for 30 minutes, remove it from the oven and discard the foil. Scatter the green onions and olives (if using) evenly over the top of the dish. Return the dish to the oven, uncovered, for an additional 5 minutes.

Step 13: Melt the Cheese

Remove the lasagna from the oven again, and sprinkle the remaining 1 cup of shredded cheese over the top. Return the dish to the oven one last time and bake for about 3 minutes, or until the cheese is melted and bubbly.

Step 14: Rest and Serve

Take the lasagna out of the oven and let it stand for about 10 minutes before slicing. This resting time helps the layers set, making it easier to cut and serve. After the 10-minute rest, slice the lasagna into squares and serve hot.

Enjoy your Mexican Lasagna With Black Beans and Corn!


Recipe Summary:

This recipe for Mexican Lasagna With Black Beans and Corn is a flavorful, easy-to-make dish that features layers of tortillas, beans, corn, and a zesty tomato sauce. Topped with melted cheese, green onions, and optional black olives, it is a great choice for busy weeknights or casual dinners. You can even add shredded chicken for a protein boost, making it versatile and adaptable. With a 50-minute cook time and a short prep period, this meal can be on the table in just over an hour.

Keywords:

black beans, beans, Mexican, oven, less than 4 hours, inexpensive

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