Mexican Lasagna - WSMV News 4

Mexican Lasagna

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Serves 6-8

  • 1 Cup Onion, chopped
  • 1 Red or Green Bell Pepper, chopped
  • 1 Garlic Clove, minced
  • 1 ½ Frozen Cups Corn, thawed
  • 1 Can Enchilada Sauce
  • 2 cans Black Beans, rinsed and Drained
  • 1 Can Chopped Green Chiles
  • 1 tsp Cumin
  • ¾ tsp Salt
  • ½ tsp Pepper
  • 1 Bag  2% Mexican or Cheddar Cheese
  • ½ Cup Light Sour Cream
  • 5-8in Whole Wheat Flour Tortillas, torn in half
  1. Spray a skillet with nonstick spray and sauté onion, pepper, and garlic until softened, 6-8 minutes on medium heat
  2. Place onion mixture in a large bowl, add in thawed corn, green chiles, black beans, cumin, salt and pepper.  Then pour in Enchilada Sauce (reserving 2 tablespoons) mix thoroughly
  3. Pour remaining sauce into a13x9 casserole dish and spread evenly.
  4. Place half of the torn tortillas on the bottom of the dish, place half of veggie mixture on top and spread evenly,  place 6 spoonfuls of sour cream on top, then sprinkle with half of the cheese.
  5. Cover with tortillas, veggies and finish with remaining cheese.
  6. Bake for 45 minutes on 350.



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