The beauty of this Mexican Lasagna recipe is that it is quick, easy, and you can add almost any vegetable to it and it will always taste great!

Medium sized whole grain or corn tortillas

1 jar (650 ml) chunky salsa

3 cups cheese (mix of monterey jack and cheddar is nice here)

1 can (341 ml) kernel corn, drained

½ cup chopped green onion

½ cup chopped cilantro

1 can (398 ml) organic black beans, rinsed and drained

In a 9” x 13” pan, cover the bottom of the pan with ½ the jar of salsa.

Add a layer of tortillas. Pour remaining salsa over the tortillas. Sprinkle with black beans, corn, green onion, cilantro and ½ of cheese.

Cover with a layer of tortillas. Cover tortillas with remaining cheese.

Place in oven for 20 minutes at 375F.

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