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Mexican Lasagna.

March 31, 2011 by Katie

I love recipes that I can make ahead. This is definitely one of those! This would feed 2 or 3 people–double it to serve 5 to 6 (make in a 9×13 pan).

I apologize for the lack of photo! I promise I’ll make it again and update the post. 🙂

Mexican Lasagna

2 cups Salsa of your choice
2 large tortillas
1 cup assorted veggies (I used carrots, corn and broccoli)
1 tsp chili powder
1 tsp cumin
1 tbsp olive oil
1 1/2 cups cheddar cheese
1/4 cup tomato paste
1 cup black beans (canned or soaked*)

Spray 8×8 inch pan (double recipe for 9×13 sized pan). Preheat the oven to 350 degrees.

Saute veggies in the olive oil until tender (depends on which veggies you chose). Add salsa, chili powder, cumin, tomato paste and black beans. Allow to simmer for 5 minutes.

Spoon 1/3 of the salsa mixture in the pan. Top with 1 of the tortillas (cut to fit) and 1/3 of the cheese. Repeat twice. Cover and cook for 20 minutes, uncover and cook for 10 more minutes.

Top with a spoonful of salsa and our sour cream.


*I’ve struggled to soak black beans in the past, they always end up a little hard. Which means they work for things I’m putting in the blender/food processor, like black bean burgers, but aren’t great in chili or something like this recipe. But, this weekend a friend suggested soaking them overnight with plenty of water (I put mine in the fridge), changing the water, and then cooking them all day in the crock pot. It worked great!


Katie is a freelance writer, writing mostly about her love for travel and, of course, food. Her husband, Marc, is a web developer and photographer. The newlyweds have visited 15 countries together, and Katie's on track to have visited 30 countries by her 30th birthday.

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