Mexican Lasagna with Black Beans and Corn
Dive into the bold, vibrant flavors of this Mexican Lasagna with Black Beans and Corn—a fusion dish that brings together the layered comfort of traditional lasagna and the zesty ingredients of Mexican cuisine. This easy-to-make recipe features hearty layers of soft flour tortillas, a savory filling of black beans, sweet corn, diced tomatoes with green chilies, and a touch of smoky cumin for depth. Smothered in rich enchilada sauce and melty Mexican cheese, every bite bursts with satisfying flavor. Ready in just 45 minutes, this crowd-pleasing casserole is perfect for weeknight dinners or festive gatherings. Top it off with fresh cilantro and spicy jalapeños for an irresistible finish. Perfect for vegetarians and packed with protein, this colorful dish is a must-try for lovers of Mexican-inspired comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 15 ounces (drained and rinsed) canned black beans
- 15 ounces (drained) canned corn kernels
- 14 ounces diced tomatoes with green chilies
- 1 cup enchilada sauce
- 8 (8-inch diameter) flour tortillas
- 2 cups shredded Mexican cheese blend
- 0.25 cup (chopped, optional for garnish) fresh cilantro
- 1 thinly sliced jalapeño (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic, ground cumin, and chili powder to the skillet. Cook for 1 minute until fragrant.
Stir in the black beans, corn, and diced tomatoes with green chilies. Let the mixture simmer for 5 minutes, stirring occasionally. Remove from heat.
Spread 2-3 tablespoons of enchilada sauce on the bottom of the prepared baking dish.
Place 2 tortillas in a single layer to cover the bottom of the dish. If necessary, cut the tortillas to fit.
Spread one-third of the black bean and corn mixture over the tortillas. Drizzle a few tablespoons of enchilada sauce over the layer. Sprinkle 1/2 cup of shredded cheese on top.
Repeat the layering process two more times: tortillas, black bean mixture, enchilada sauce, and cheese.
Finish the lasagna with a final layer of tortillas, the remaining enchilada sauce, and 1/2 cup of cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Let the lasagna cool for 5 minutes before slicing. Garnish with fresh cilantro and jalapeño slices if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
4137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 103.8 g | 519% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 10302 mg | 448% | |
| Total Carbohydrate | 401.1 g | 146% | |
| Dietary Fiber | 72.5 g | 259% | |
| Total Sugars | 36.5 g | ||
| Protein | 200.7 g | 401% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 4294 mg | 330% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 4066 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
