This super easy mexican inspired lasagne has soft tortillas instead of pasta layers, and in between them, a spicy cheesy assembly of tomato, capsicum, onion, chilli, corn, beans and cheese. It feeds many and is a perfect mid-week meal for entertaining guests. It also reheats wonderfully for lunch the next day! This recipe has been adapted from Nigella Lawson’s mexican lasagne.
Serves 6 (or 4 hungry people)
What you need
4 large soft tortilla wraps
1 tb olive oil
1 onion, chopped
1 capsicum, diced
1 bird’s eye chilli, chopped with seeds
salt + pepper
1 small stalk coriander, finely chopped (or 1/2 tsp ground coriander)
400g tinned diced tomatoes
200ml water (swilled in empty tomato can)
1 tb tomato sauce
400g tinned black beans, drained and rinsed (or any beans of your choice)
400g creamed corn
250g grated cheddar (or cheese of your choice)
What to do
Preheat the oven to 200 C. You will need an ovenproof dish about 23cm in diameter and 5cm deep.
To make the sauce, heat the oil in a pan and fry the onion, capsicum and chilli. Add the salt and pepper, and cook for 3 minutes. Once soft add the chopped coriander stalks, canned tomatoes, water and tomato sauce. Let simmer for a few minutes.
To make the filling, mix the drained beans, creamed corn and 2/3 of the cheese.
Assemble the lasagne by spooning about a quarter of the salsa sauce into the bottom of your ovenproof dish and smearing it about, then layer on a tortilla. Add a third of the bean mixture and spread evenly over the tortilla, and then a quarter of the remaining salsa and another tortilla.
Repeat with another third of the bean mixture, and some more salsa before layering on another tortilla.
Finally, add the last layer of the bean mixture, nearly all of the remaining salsa and cover with the last tortilla. Spread the very last bit of salsa over the tortilla and sprinkle with the remaining cheese.
Bake in the oven for 30 minutes, and let it rest for a good 10–15 minutes before slicing like a pizza.
You won’t be able to resist going back for seconds!