Mexican lasagne recipe
A spicy take on the classic lasagne, this Mexican version uses soft tortillas in place of pasta. This south-of-the-border twist is loaded with salsa, enchilada sauce, chillies and beans.
See method- Serves 4-6
- 30 mins to prepare and 45 mins to cook
- 540 calories / serving
- Freezable
- Vegetarian
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 1 red pepper, finely sliced
- 1 green or yellow pepper, finely sliced
- 1 green chilli, finely sliced
- 1 tsp mild chilli powder
- 1 tsp chilli flakes
- 1 tsp smoked paprika
- 200g pack spinach
- 150g canned sweetcorn kernels
- 400g tin of borlotti beans
- 400g tinned kidney beans
- 400g tinned mixed beans
- 200g tub cool salsa
- 8-12 flour tortilla wraps
- 180g extra mature cheddar, grated
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Shop ingredientsEach serving contains
- Energy
- 2265kJ 540.0kcal
- Fat
- 16g
- Saturates
- 7g
- Salt
- 1.9g
- Sugars
- 12g
of the Reference intake
Carbohydrate 78.6gProtein 25.3gFibre 15.4g
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Sign in to shopMethod
- Preheat the oven to gas 6, 200°C, 180° fan.
- In a large frying pan, heat the oil and fry the onion on low for 10 mins and until soft. Add the garlic, peppers, green chilli and spices and keep cooking on low for another 15 mins.
- When the mixture is soft, add the spinach to wilt down, then add the sweetcorn and beans. Season well with 1 tsp of salt and pepper.
- Layer up the lasagne in a medium size baking dish. Start with the bean mixture and top with a little salsa, followed by 2-3 tortilla wraps depending on the size of the dish. Keep layering up until all the ingredients are used up.
- Top with the cheese and bake in the oven for 30 mins until the cheese is bubbling and golden. Serve immediately.
- See more Vegetarian recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
