Mexican Lasagna

Y'all ready for this? The second that I saw a form of this recipe online, I knew that I had to tweak it, make it mine, and throw a Mexican fiesta of deliciousness in my mouth. If there's one thing I've learned during my 23 years in this world, it's that Mexican food is one of the best kinds of food in existence. It doesn't matter how you lay it out: you will never go wrong with lots of beans, cheese, and salsa.

All I can say is, "Ay!"

If you are not a fan of all things Mexican, you probably won't enjoy this recipe, but if you are human and do enjoy it, then I think this recipe will make your week (or life).

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Recipe makes 8 large servings
Ready in 50 minutes with 10 minutes of prep time

Ingredients

• 1/2 large green pepper, chopped
• 1/2 large red pepper, chopped
• 1/2 jalapeno pepper, chopped
• 1/2 large onion, chopped
• 2 cloves garlic, minced
• 3 cups cannellini beans (2 cans rinsed and drained)
• 1 medium tomato, diced
• 1 tsp chili lime powder (may substitute chili powder)
• 1/2 tsp cumin
• Corn tortillas, at least 12
• 1 can fat-free refried beans
• 1 cup salsa
• 1 can enchilada sauce
• Sliced black olives (optional)

Preparation

Let me begin by saying that this was a really fun dish to prepare. It took a while to chop up all the vegetables, but it was worth it in the end. Preheat oven to 375 while chopping up your veggies.

In a non-stick pan with 1 tablespoon of water, saute the peppers, garlic, and onion for around 3 minutes, or until softened. Add the cannellini beans, tomatoes, and cumin. Set aside. Spray a 9 x 13-inch baking pan with non-stick spray. Line the bottom of the pan with tortillas (may be cut to fit). Be sure to cover the entire bottom of the pan. 

Combine the refried beans and salsa, heating until bubbly. Spread half of this mixture over the tortillas, then cover with half of the cannellini bean mixture. Add another layer of tortillas, then spread the other half of the refried bean mixture on top. Add the other half of the cannellini bean mixture on top of that. Cover with final layer of tortillas, then pour the enchilada sauce over the top. Sprinkle black olives on top, if you'd like.

Cover and bake for 30 minutes, or until heated all the way through. Be sure to let cool for 10 minutes as this makes it easier to cut.

Just a final fun fact to leave you with: Alex ate three servings of this recipe. Yes, three. I've never been granted that compliment thus far. This one is bound to be a crowd pleaser!

Print this recipe.