Mexican Lasagna (Casserole with Beans, Veggies, & Corn Tortillas)

A slice of the Mexican Lasagna With Sour Cream

I was trying to figure out what to make for dinner; but there were leftovers taking up space in the refrigerator: some Frijoles (Mexican beans), salsa, and some roasted vegetables. I wanted to unclutter the fridge rather than add to the growing cache of leftovers. What can you do with leftover beans, salsa, and roasted veggies? Mexican Lasagna!

 I make Mexican Lasagna a day or so after I make a Mexican meal with beans and salsa; it is a great way to make a new dinner using up all the leftovers. Two birds with ...er... I mean two dinners, with one pot of beans! Amma absolutely loved it and would often request it. Once you try it, you would not want to wait for leftovers to make it as Amma would have attested. It is pretty simple and easy. If you don't have your own home-made ingredients, canned vegetarian 'refried' beans and purchased salsa or marinara sauce may be used. Buen Provecho!!

This is truly a one-pot meal - it has everything; the combination of corn, beans, veggies, and cheese provide ample protein, carbs, vitamins and minerals. The optional toppings make it a feast.

This is truly a one-pot meal - it has everything; the combination of corn, beans, veggies, and cheese provide ample protein, carbs, vitamins and minerals. The optional toppings make it a feast!

Note:
It might seem like a lot of salsa; if you cut back you will end up with a dry casserole as the corn tortillas literally slurp it all up.

If using marinara (prepared tomato sauce), I Mexicanize it by: sauteing 1 chopped onion and  1 finely minced  Jalapeno (remove core with seeds for a mild sauce) with a pinch of salt in a little oil and add some cumin and a pinch of turmeric, and simmer with the sauce and some water until well mixed.

Makes 12 Servings

Ingredients:

1 Dozen Corn Tortillas
6 oz. Shredded Cheese - use Monterey Jack or one of your favorite combination
4 cups Salsa I (1 recipe), purchased salsa or Marinara Sauce
4 cups lightly roasted/sauteed/steamed veggies (1 onion, 1bell pepper, 2 zucchini, a handful of corn kernels, etc)
2 or 3 cups Frijoles
1/2 cup chopped fresh cilantro and sliced green onions

Extra Salsa I or Salsa II or Avocado Salsa, Sour cream, shredded lettuce, avocado slices/guacamole, etc to serve

Method:

Preheat the oven to 400 F.

Prepare a 9"x13" baking pan with about 2" rim - coat lightly with oil or cooking oil spray.

Spread a thin layer of salsa/sauce on the bottom of the pan.

Cut the tortillas in half; dip them one by one in a pan of warm water as you proceed.

Place 1/3 of the tortillas with the cut edges against the sides of the pan (see picture below) overlapping them to cover the bottom of the pan completely.


Drizzle 1/3 of the salsa over the tortillas.

Spread the frijoles over the tortillas.

Sprinkle a handful of cheese evenly on top of the beans.

Layer another 1/3 of the tortillas covering all of the filling and spread another 1/3 of the salsa over them.

Spread the veggies and a couple of handfuls of the cheese in even layers on the tortillas.

Place a last layer of the rest of the 1/3 of the tortillas and drizzle the rest of the salsa on top.

Bake for about 30 minutes or until hot and bubbly.

Sprinkle the last of the cheese on top and bake a little longer until cheese melts.

Remove from the oven and allow to rest for about 10 minutes.

Serve hot sprinkled with the cilantro/green onions and your favorite toppings and garnishes.

Buen Provecho!!