Kraft User
Add a Recipe
Shopping List
Favorites
Hi there! Looking for the old site? Click here, but please note some features have been disabled.
Mexican Bean Lasagna
Mexican Bean Lasagna

Mexican Bean Lasagna

1 Hr(s) 10 Min(s)
What You Need
Select All
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
Add To Shopping List
Let's Make It
1
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.
2
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.
3
Cover with foil and bake at 375 degrees F, for about 30 minutes until thoroughly heated. Let stand 5 to 10 minutes before serving.
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
Similar Recipes
View More
skavaAd1
skavaAd2
rdpKarma
Ratings & Reviews