I have never understood how people could not like beans. Even as a kid, when my friends would turn their nose up to chili and baked beans I would think, “More for me!” Now that I am adult, I appreciate them even more. Not only are they tasty, they are also perfect for rounding out the proteins in a meatless meal. Even Jesse, who is a meat and potatoes kind of boy, enjoys many of the dishes I make with beans. Sometimes he doesn’t even notice the meat is missing.
This lasagna was another great example of how a meatless meal can be every bit as satisfying and delicious as a meat-full meal. I’ve made this several times now and each time think that I can’t wait to make it again. And, I feel like I say this a lot, but it can also be pretty adaptable to your personal tastes. Sometimes I want it on the spicier side, so I add jalapeno rings and extra cayenne pepper. Other times I want it smokier so I add more cumin (and maybe a pinch of smoked paprika!). Either way, I’m pretty sure you’ll love it!
Mexican Lasagna
Ingredients
1 (15 oz.) can black beans, drained and rinsed (or 1½ cups cooked black beans)
1½ cups fresh or frozen corn kernels
1/4 cup red onion, chopped
Scant 1/2 cup chopped cilantro, plus more for garnish
1 tsp dried oregano
1 tsp garlic powder
3/4 tsp kosher salt
1/2 tsp cumin
1/4-1/2 tsp cayenne pepper
1 (28 oz.) can crushed tomatoes (Fire roasted recommended)**
9-12 no-boil lasagna noodles
8 oz. shredded cheese (Mexican blend or a mix of monterey jack, cheddar, and pepper jack)
Hot sauce, sour cream, green onions, and/or cilantro for serving
**The last time I made this I realized at the last minute that I only had 1 15 oz can of crushed tomatoes, so I made up the difference using fresh salsa that I had on hand. It was equally as good as the times I’ve made it with only crushed tomatoes.
Directions
Preheat oven to 400 degrees and set aside a 9 inch x9 inch baking pan.
In a mixing bowl, stir together the black beans, corn, onion, and cilantro. Add the oregano, garlic powder, salt, cumin, and cayenne pepper, and stir to coat.
Spread a thin layer of crushed tomatoes over the bottom of the baking sheet (~1/5 of total tomatoes). Next lay out 2-3 noodles, breaking as needed to fit in pan without overlapping too much. Spread 1/3 of bean mixture on top of the noodles, followed by 1/4 of the remaining tomatoes, and finally 1/4 of the cheese. Repeat this layering process (noodles, beans, tomatoes, cheese) 2 more times. Add one more layer of noodles and top with the remaining tomatoes and cheese.
Cover the baking pan tightly with foil. Bake for 35-45 minutes, or until the noodles are tender, then remove the foil and bake for another 5 minutes, or until the cheese is melted and bubbly.
Allow to cool for 10 minutes before slicing and serving.
Adapted from A Couple Cooks via Annie’s Eats
Beautiful photo! This looks so good!
The Mexican Stuffed Shells are big in my family so I'm going to have to try this. It looks delicious!
I loved this recipe and agree it's a fantastic meatless meal (one of my faves!)…you'd expect ground taco seasoned beef to be a part of it but its totally not missed. Great photo!
I made this about a month ago when my dad came to visit, and we all loved it. I love your idea of using salsa for some of the tomatoes!
Gorgeous photos of a delicious dish!
I have made this many time, using flout tortillas instead of lasagna- equally delicious. Serve with tortilla chips, salsa and sour cream.
What a great idea. Can’t believe I haven’t thought of this.