Mexican Lasagne

Mexican Lasagne


For the sauce

1 tablespoon olive oil

1 onion, peeled and chopped

1 red capsicum

2 green birds eye chillies

1 teaspoon sea salt flakes

2 tablespoons fresh coriander stalks, finely chopped

2 cans of diced tomatoes

400ml water

1 tablespoon tomato sauce

 For the filling

2 cans black beans, drained and rinsed

2 cans sweetcorn kernels, drained

250g grated cheddar

8 soft flour tortilla wraps


  1. Preheat the oven to 200°C/180°C fan forced. Put a baking tray into the oven at the same time.
  2. To make the sauce, heat the oil in a pan on the stove and fry the onion, capsicum and chili add the salt and cook gently for 15 minutes and once soft, add the chopped coriander stalks.
  3. Add the canned tomatoes, then swill the cans out with the water and add this too.
  4. Spoon in the tomato sauce and let things come to a simmer, leaving the sauce to cook while you prepare the filling, about 10 minutes.
  5. To make the filling, mix the drained beans and sweetcorn in a bowl. add most of the grated cheese, (reserving some to sprinkle on the top at the end) and mix together.  
  6. Start to assemble the lasagne by spooning about a third of the salsa sauce into the bottom of your ovenproof dish. Spread it to cover the bottom of the dish.
  7. Layer 2 tortillas overlapping slightly so that they cover the sauce.
  8. Add a third of the beans and cheese mixture, covering the tortillas, and then a quarter of the remaining salsa and another 2 tortillas.

Print Recipe
Midwest Foods Dubbo