Mexican Lasagna with Tortillas

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Mexican Lasagna with Tortillas

Our Mexican Lasagna Recipe is full of healthful vegetables, vitamins and fiber. This dish is very nutritious, but so flavorful and appetizing that no one would ever guess it.

This is a very filling dish that takes a little effort to make but is always worth it because it’s such a crowd pleaser. The best part about it is that though it does take a little initial work to put together, you can easily make it ahead of time and cover it for cooking later in the day. You can also freeze this dish and it keeps well.

Ingredients
8 Oz Pork or chicken, cubed
4 Cups Beans (pinto, black, or kidney)
28 Ounce can of Diced Tomatoes
6 Large Tortillas
1-2 Cups of mozzarella or cheddar cheese, shredded
2 Large Onions, diced
2 Cups Fresh Mushrooms, sliced
1 Bell Pepper, diced
1 Cup Corn
2 Large Carrots, sliced
1 Tbsp Canola Oil
4 Large Garlic cloves, minced
3 tsp Cumin
1 tsp Chili Powder
1 tsp Red Pepper Flakes
Fresh Ground Pepper, to taste

How to
In a very large saucepan, brown the meat on medium heat in the canola oil. Add in the onions and garlic and cook until the onions are transparent. Add in the mushrooms, bell pepper, corn, carrots, and remaining spices and cook for another 5 minutes, stirring often. Next, add the can of diced tomatoes and 4 cups of beans (homemade slow cooker beans taste best).

If you’re in a hurry, move right onto the next step of building your Mexican lasagna dish. If you’ve got a bit of extra time, you can enhance the flavors by covering the pot and cooking on low to medium heat for an additional 10-15 minutes, stirring occasionally.

In a roughly 14” x 11” pan, pour enough of your filling from above to coat the bottom of the pan (this will keep anything from sticking). Next, use two large tortillas to cover the sauce. Put another layer of meat and veggie sauce on top of the tortillas and then top the sauce & veggies with another layer of tortillas. Repeat once more for a total of 3 layers of both sauce and tortillas.

You can either top the Mexican lasagna off with another tortilla layer or leave the sauce exposed. Whichever way you choose, use the shredded cheese as the topmost layer.

Cover the dish with tin foil and bake at 350° for 45 minutes. If you like, turn the oven on broil & leave it in the oven for an extra 3 minutes or so and toast the top (stay nearby while the oven’s on broil, you don’t want to torch your dinner!).

Let the dish cool for 5 minutes before serving. This goes well with a fresh green salad and a few slices of avocado.


Nutrition Information (for 1/8 lasagna)

Calories: 329
Total Fat: 12.6 g
Saturated Fat: 5.6 g
Trans Fat 0 g
Cholesterol: 35 mg
Sodium: 608 mg
Total Carbohydrates: 34 g
Dietary Fiber: 6.2 g
Sugars: 7.8 g
Protein: 21.3 g