August 20, 2008
Mexican lasagna has always intrigued me. I've heard about it for years, but had never tried it. I knew the general idea was that you used corn tortillas as you would noodles in a more traditional lasagna, while also utilizing more traditionally Mexican ingredients. I made this version sans meat and I must say I really liked the result! What's even more fabulous is that the longer it sits the more the flavors just come together making it the perfect recipe for leftovers! And let's face it leftovers are a good thing...Lunch anyone? ;oP
What You'll Need:
12 Corn tortillas
1 - 15 ounce can of pinto beans (Note: If you want you can use pre-made refried beans, but I like to make my own.)
6-8 scallions, chopped (Note: Both green and white parts.)
A pinch of sea salt
1 - 4.25 ounce can of whole green chillies, drained and chopped
1 - 19 ounce can of enchilada sauce
Chopped peppers (Note: You can use any type of pepper that you like. I used chopped sweet banana peppers, but bell peppers will work fine too. If you really want to heat things up then you can use a hot pepper as well.)
Shredded Cheddar, Colby or Monterrey Jack (Note: I used Colby Jack. Or you can use a combo of any of them.)
Sour cream for garnishing if desired
Preheat oven to 400 F.
Mash pinto beans and stir in chopped scallions, a generous pinch of sea salt and cayenne pepper to taste. (Note: If you don't like a little spice then leave out the cayenne, but I like for it to give a little kick. You can use as much or as little of it as you like.) Set aside.
Spray and 8 X 8 inch baking dish with non-stick spray and place 4 corn tortillas in the bottom of the pan, overlapping, until the entire bottom surface of the dish is covered. Spread out half of the bean mixture to cover the top of the tortillas. Sprinkle with chopped chilies and peppers.
Next add a layer of enchilada sauce and cheese. Repeat these steps one more time.
After you have done two layers add another layer of tortillas and top it with enchilada sauce and peppers. Then top with a layer of cheese.
Bake for 25-30 minutes until the cheese melts and browns slightly. Remove from oven and let sit for 5-10 minutes before serving.
Cut into slices and serve plain or with a dollop of sour cream.
Note: Guacamole would be a good topper for this too. You could add some shredded chicken too if you liked, or even some mushrooms to continue in the vegetarian vibe.
Posted by Dianne at August 20, 2008 7:36 AM
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You know what? I've been seeing Mexican lasagna on a lot of blogs lately and it never looks appealing. But yours looks freakin' amazing! I can't wait to make it!
Posted by: Amanda at August 20, 2008 8:41 AM
That looks great! I love spicy!
Posted by: Dar at August 20, 2008 8:45 AM
I was just telling the hubby I wanted to find a recipe for this, looks great!
Posted by: April at August 20, 2008 9:00 AM
Hope you guys enjoy it if you do try it...This is definitely on the make again list for me! :o)
Posted by: Dianne at August 20, 2008 12:44 PM
That looks really yummy. I love dishes like this where things are stacked. Soemthing about biting into so many flavors--you know what I mean?
Posted by: Glenna at August 25, 2008 8:50 AM
Posted by: Dianne at August 25, 2008 1:04 PM