Mexican Lasagna

Servings 6-8

To make vegetarian, simply omit chicken


2 Tbl olive oil

1 Onion, chopped

1 Green Pepper, chopped

1 Jalapeno, diced

2 cloves garlic, minced

2 Tbl Chilli Powder

2 tsp Cumin

1 lime

3 cups prepared beans or 2 cans, drained and rinsed

2 chicken breasts, cooked and shredded

1 cup corn, frozen or fresh

1 16oz. can fire roasted diced tomatoes

1 giant handful cilantro, chopped (save a little to sprinkle on top)

Cholulah or your favorite hot sauce

4 cups baby spinach

1 jar of your favorite salsa

½ cup cheddar cheese, shredded

1-1/2 cup Monterey jack cheese, shredded

12 corn tortillas


Sour Cream



Make the filling:

-Heat olive oil in pan over medium high heat

-Add onion, green pepper, jalapeno- season with salt & pepper – let cook for 6-8 minutes until translucent.

-Add garlic, chilli powder and cumin – combine and cook another 2 minutes

– Squeeze lime juice into pan, scraping any brown bits off bottom of pan

-Add beans, chicken, corn, cilantro and tomatoes – season again with salt and hot sauce (if that’s your thing).

-Let this mixture heat together until well combined and flavorful about 5 minutes

-Add spinach and incorporate into mixture until wilted.

-Taste and season again if necessary. Remove from heat.


-Assemble the “lasagna” in a baking dish. Start with salsa, then 4 tortillas, ½ the bean mixture, cheese, dollops of salsa, tortillas, remaining bean mixture, cheese. Top with one more layer of tortillas. Sprinkle with salsa, cheese and cilantro.


-Cover and Bake at 350 for 30 minutes. Let sit for 10 minutes.


-Serve with slices of avocado and dollop of sour cream


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