Best 5 Mexican Lasagna With Black Beans And Corn Recipes

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**Mexican Lasagna with Black Beans and Corn: A Culinary Symphony of Flavors**

Prepare to embark on a culinary adventure with our tantalizing Mexican lasagna recipe, a harmonious blend of traditional lasagna and vibrant Mexican flavors. This delectable dish features layers of tender lasagna noodles, a savory filling of seasoned black beans, corn, and aromatic spices, and a rich, flavorful enchilada sauce. Topped with a blend of melted cheeses, it's a symphony of textures and tastes that will transport your taste buds to the heart of Mexico.

In addition to the main recipe, discover variations that cater to diverse dietary preferences and taste profiles. For those who prefer a vegetarian option, we offer a meatless version that retains all the bold flavors of the original. Craving a touch of heat? Experiment with our spicy variation, which incorporates zesty peppers and a kick of chili powder. And for those with gluten sensitivities, rejoice! Our gluten-free alternative swaps out traditional lasagna noodles for a delicious and accommodating substitute.

Whichever recipe you choose, you'll be rewarded with a hearty and flavorful lasagna that's perfect for feeding a crowd or enjoying as a cozy family meal. So gather your ingredients, preheat your oven, and get ready to indulge in a Mexican-inspired lasagna experience like no other.

Here are our top 5 tried and tested recipes!

BLACK BEAN LASAGNA



Black Bean Lasagna image

A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.

Provided by ESNOW

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 onions, chopped
4 cloves garlic, chopped
½ green bell pepper, diced
½ red bell pepper, diced
1 (14.5 ounce) can chopped tomatoes
1 cup salsa
2 (15 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 avocados - peeled, pitted, and mashed
1 tablespoon fresh lemon juice
12 (6 inch) corn tortillas, quartered
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
  • In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
  • Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
  • Bake in preheated oven for 35 minutes, or until sauce is bubbly.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 29.8 g, Cholesterol 29.7 mg, Fat 19.7 g, Fiber 7.6 g, Protein 11.7 g, SaturatedFat 7.5 g, Sodium 471.8 mg, Sugar 5.2 g

MEXICAN LASAGNA



Mexican Lasagna image

Rachael Ray's Mexican Lasagna recipe, from 30 Minute Meals on Food Network, is a south-of-the-border take on an Italian classic.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Steps:

  • Preheat the oven to 425 degrees F.
  • Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
  • Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

MEXICAN LASAGNA WITH BLACK BEANS AND CORN



Mexican Lasagna With Black Beans and Corn image

Very tasty and fast. Make it a complete dinner just by adding a salad. It looks like a lot of steps, but it is easy. For a spicier dish, you can also use diced tomatoes with jalapenos. Do not use light or fat-free sour cream because it will curdle during baking. You can also add 1 cup of shredded, cooked chicken along with the black beans and corn in Steps 4 and 5. From the authors of 'Desperation Dinners.'

Provided by Connie K

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 15

cooking spray
5 large flour tortillas (10-inch)
1 1/2 cups frozen corn kernels
1 (15 ounce) can black beans
1 (14 1/2 ounce) can diced tomatoes with mild green chilies
1 (15 ounce) can tomato sauce
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon sugar
1 large egg
16 ounces regular sour cream
2 cups shredded Mexican blend cheese, divided use
1 bunch green onion (for 1/2 cup chopped)
1 (2 1/4 ounce) can sliced black olives (optional)

Steps:

  • Preheat the oven to 400 F; Spray a 13-by-9-inch baking pan with cooking oil spray; Set aside.
  • Stack the tortillas on a cutting board, and slice through them lengthwise into 3 strips each (The strips will not be uniform because of their circular shape; This is OK) Set aside.
  • Pour the corn and black beans into a colander, and rinse with warm tap water to begin defrosting the corn and rinse the beans; Set aside to drain.
  • In a small bowl, stir together the tomatoes with their juice, the tomato sauce, chili powder, cumin, garlic powder and sugar; Spoon about half of the sauce into the bottom of the dish; Cover the sauce with 5 of the tortilla strips (it's fine if they overlap somewhat).
  • Break the egg into a medium-size mixing bowl, and beat with a whisk or fork until foamy; Add the sour cream and 1 cup of the cheese; Stir to mix well; Spoon half of the sour cream mixture evenly over the tortilla layer and spread it out with the back of a spoon; Scatter half of the corn and black beans over the sour cream mixture.
  • Place 5 more tortilla strips evenly over the corn and black bean layer; Top with the remaining sour cream mixture, and the remaining black beans and corn; Place the remaining tortilla strips over the dish; Pour the remaining tomato sauce mixture over the tortillas, and spread it evenly with the back of a spoon to moisten all of the tortilla strips.
  • Cover the dish with foil, and bake for 30 minutes, or until hot and bubbly.
  • While the dish bakes, rinse and trim the green onions; Slice the green onions thinly, using all of the whites and enough of the tender green tops to make 1/2 cup; Set aside.
  • If using the black olives, drain them well, and set aside.
  • After baking lasagna, scatter the green onions and olives, if using, evenly over the dish; Return the dish to the oven, uncovered, for 5 more minutes.
  • Remove the dish from the oven, and scatter the remaining cup of Mexican cheese evenly over the dish.
  • Return the dish, uncovered, to the oven, and bake until the cheese melts, about 3 minutes.
  • Remove the lasagna from the oven, and let it stand 10 minutes; Slice into squares and serve.

BLACK BEAN & CHICKEN ENCHILADA LASAGNA



Black Bean & Chicken Enchilada Lasagna image

Twice a month I make chicken enchiladas, lasagna-style. It's a regular with us because assembly is easy and my whole family gives it a thumbs-up. -Cheryl Snavely, Hagerstown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

2 cans (10 ounces each) enchilada sauce
12 corn tortillas (6 inches)
2 cups coarsely shredded rotisserie chicken
1 small onion, chopped
1 can (15 ounces) black beans, rinsed and drained
3 cans (4 ounces each) whole green chiles, drained and coarsely chopped
3 cups crumbled queso fresco or shredded Mexican cheese blend
2 medium ripe avocados
2 tablespoons sour cream
2 tablespoons lime juice
1/2 teaspoon salt
Chopped fresh tomatoes and cilantro

Steps:

  • Preheat oven to 350°. Spread 1/2 cup enchilada sauce into a greased 13x9-in. baking dish; top with 4 tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chiles and 1 cup cheese. Repeat layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chiles, sauce and cheese., Bake, uncovered, until lasgana is bubbly and cheese is melted, 25-30 minutes. Let stand 10 minutes before serving., Meanwhile, pit and peel 1 avocado; place in a food processor. Add sour cream, lime juice and salt; process until smooth. Pit, peel and cut remaining avocado into small cubes., Top lasagna with tomatoes, cilantro and cubed avocado. Serve with avocado sauce.

Nutrition Facts : Calories 407 calories, Fat 18g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 857mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 8g fiber), Protein 28g protein.

FAVORITE MEXICAN LASAGNA



Favorite Mexican Lasagna image

Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors. -Tina Newhauser, Peterborough, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

1-1/4 pounds ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 teaspoon pepper
6 flour tortillas (10 inches)
3 cups shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. , Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture., Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. , Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.

Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1240mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 8g fiber), Protein 22g protein.

Tips:

  • If you have a gluten allergy, use gluten-free tortillas or lasagna noodles.
  • To make the lasagna ahead of time, assemble it and refrigerate it for up to 24 hours before baking.
  • When reheating the lasagna, cover it with foil to prevent the cheese from drying out.
  • Serve the lasagna with your favorite Mexican toppings, such as sour cream, guacamole, and salsa.
  • You can use any type of cheese that you like in this lasagna. Some good options include cheddar, Monterey Jack, and queso fresco.
  • If you don't have any black beans or corn on hand, you can substitute other vegetables, such as zucchini or bell peppers.

Conclusion:

Mexican lasagna with black beans and corn is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover black beans and corn. This lasagna is sure to be a hit with your family and friends. It is hearty, flavorful, and sure to satisfy even the pickiest of eaters. And best of all, it is easy to make and can be tailored to your own personal preferences. So next time you are looking for a new and exciting Mexican dish to try, give this lasagna a try. You won't be disappointed!

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