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Mexican Bean Lasagna
Mexican Bean Lasagna

Mexican Bean Lasagna

1 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup chopped onions
1 Tablespoon oil
1 can whole cut tomatoes
1 2/3 cups drained cooked or canned kidney or pinto beans
1 1/4 cups enchilada sauce, divided
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup ricotta or cottage cheese
3/4 cup grated cheddar cheese, divided
3 tablespoon diced chilies (I have used the whole can)
3 tablespoons parsley
9 corn tortillas
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Let's Make It
Saute onion in oil until tender. Drain tomatoes reserve 1/4 cup liquid. Stir beans, tomatoes, reserve tomatoes liquid, 1/4 of the enchilada sauce, chili powder and cumin in the onion mixture. Cook 5 minutes stirring occasionally. Combine ricotta, 1/2 of the cheddar cheese, green chilies and parsley.
Heat remaining enchilada sauce in a small skillet. (Sometime I add remaining tomato juice to this) Dip 3 tortillas in the sauce to soften. Arrange in a 8x8x2 baking dish, halving tortillas and overlapping. Spread half of the beans mixture over tortillas. Dip and arrange 3 more tortillas over bean layer. Top with cheese mixture. Dip and arrange reaming tortillas and bean mixture. Sprinkle with remaining cheddar.
Cover with foil and bake at 375 degrees F, for about 30 minutes until thoroughly heated. Let stand 5 to 10 minutes before serving.
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