1/2 Photos of Mexican Lasagna With Black Beans and Corn
1 hr 5 mins
Connie K's Note:
Very tasty and fast. Make it a complete dinner just by adding a salad. It looks like a lot of steps, but it is easy. For a spicier dish, you can also use diced tomatoes with jalapenos. Do not use light or fat-free sour cream because it will curdle during baking. You can also add 1 cup of shredded, cooked chicken along with the black beans and corn in Steps 4 and 5. From the authors of 'Desperation Dinners.'
My Private Note
Units: US | Metric
- cooking spray
- 5 large flour tortillas (10-inch)
- 354.88 ml frozen corn kernels
- 425.24 g can black beans
- 411.06 g can diced tomatoes with mild green chilies
- 425.24 g can tomato sauce
- 7.39 ml chili powder
- 4.92 ml ground cumin
- 4.92 ml garlic powder
- 4.92 ml sugar
- 1 large egg
- 453.59 g regular sour cream
- 473.18 ml shredded Mexican blend cheese, divided use
- 1 bunch green onion (for 1/2 cup chopped)
- 63.78 g can sliced black olives (optional)
- 1Preheat the oven to 400 F; Spray a 13-by-9-inch baking pan with cooking oil spray; Set aside.
- 2Stack the tortillas on a cutting board, and slice through them lengthwise into 3 strips each (The strips will not be uniform because of their circular shape; This is OK) Set aside.
- 3Pour the corn and black beans into a colander, and rinse with warm tap water to begin defrosting the corn and rinse the beans; Set aside to drain.
- 4In a small bowl, stir together the tomatoes with their juice, the tomato sauce, chili powder, cumin, garlic powder and sugar; Spoon about half of the sauce into the bottom of the dish; Cover the sauce with 5 of the tortilla strips (it's fine if they overlap somewhat).
- 5Break the egg into a medium-size mixing bowl, and beat with a whisk or fork until foamy; Add the sour cream and 1 cup of the cheese; Stir to mix well; Spoon half of the sour cream mixture evenly over the tortilla layer and spread it out with the back of a spoon; Scatter half of the corn and black beans over the sour cream mixture.
- 6Place 5 more tortilla strips evenly over the corn and black bean layer; Top with the remaining sour cream mixture, and the remaining black beans and corn; Place the remaining tortilla strips over the dish; Pour the remaining tomato sauce mixture over the tortillas, and spread it evenly with the back of a spoon to moisten all of the tortilla strips.
- 7Cover the dish with foil, and bake for 30 minutes, or until hot and bubbly.
- 8While the dish bakes, rinse and trim the green onions; Slice the green onions thinly, using all of the whites and enough of the tender green tops to make 1/2 cup; Set aside.
- 9If using the black olives, drain them well, and set aside.
- 10After baking lasagna, scatter the green onions and olives, if using, evenly over the dish; Return the dish to the oven, uncovered, for 5 more minutes.
- 11Remove the dish from the oven, and scatter the remaining cup of Mexican cheese evenly over the dish.
- 12Return the dish, uncovered, to the oven, and bake until the cheese melts, about 3 minutes.
- 13Remove the lasagna from the oven, and let it stand 10 minutes; Slice into squares and serve.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Mexican Lasagna With Black Beans and Corn
Serving Size: 1 (400 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 605.9
- Calories from Fat 259
- Total Fat 28.7 g
- Saturated Fat 14.8 g
- Cholesterol 89.0 mg
- Sodium 1383.5 mg
- Total Carbohydrate 68.8 g
- Dietary Fiber 8.4 g
- Sugars 8.2 g
- Protein 21.7 g