Mexican Black Bean Lasagna

Receipe from Woman's Day magazine

Yield: 6 servings ( Serving Size: 1 )
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  • 2 tablespoon(s) olive oil
  • 1 whole(s) large onion
  • 2 whole(s) jalaapenos finely chopped
  • 1 whole(s) red pepper cut into 1/4 inch pieces
  • 2 clove(s) garlic cloves finely chopped
  • 1 can(s) black beans (15 oz can) rinsed
  • 1 cup(s) corn frozen
  • 2 teaspoon(s) chili powder
  • 2 tablespoon(s) fresh lime juice plus wedges for serving
  • 1/2 cup(s) fresh cilantro chopped plus more for serving
  • 1 can(s) red enchilada sauce (10oz can @ 1 cup)
  • 9 whole(s) small tortillas
  • 6 ounce(s) Muenster cheese (@ 1.5 cups) shredded
  • sour cream and hot sauce optional


  1. Heat oven to 425°F. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, for 5 minutes. Add the jalapeños, bell pepper and garlic and cook, covered, stirring occasionally, until the vegetables are just tender, 6 to 8 minutes. Stir in the beans, corn and chili powder and cook for 2 minutes. Stir in the lime juice and cilantro.
  2. Spread 1/2 cup enchilada sauce on the bottom of an 8-in. square or 1 1/2-qt baking dish. Top with 3 tortillas, tearing them to fit as necessary. Spread a third of the remaining enchilada sauce over the top (about 1/2 cup). Top with a third of the bean mixture and 1/2 cup cheese; repeat twice.
  3. Bake until the lasagna is heated through and the top is beginning to brown, 12 to 15 minutes. Let stand for 5 minutes. Serve with cilantro, lime wedges, sour cream and hot sauce, if desired.
  4. tips & techniques

  5. Make it ahead: Line the baking dish with foil, leaving a 3-in. overhang on two sides. Prepare the lasagna as directed. After baking, allow it to cool in the dish. Use the overhangs to lift it out; wrap tightly in plastic, then foil, and freeze for up to 2 months. To serve: Let thaw in the refrigerator, remove the foil and plastic, and transfer the lasagna to a casserole dish. Reheat in a 375°F oven, about 20 minutes.

  6. Nutritional Information
  7. (per serving)
  8. Calories 307
  9. Total Fat 15g
  10. Saturated Fat 6g
  11. Cholesterol 27mg
  12. Sodium 654mg
  13. Total Carbohydrate 34g
  14. Dietary Fiber 8g
  15. Sugars --
  16. Protein 15g
  17. Calcium --

October 2013

This recipe is a personal recipe added by Ericka321 and has not been tested or endorsed by MyRecipes.

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