Mexican Lasagne


Last Saturday I went to a Star Trek movie night with F. and several of his Philosophy colleagues. It was pot luck, so I wanted to bring something to share. I remembered seeing a casserole recipe in Los Barrios that I’d been meaning to try, so here was my chance. Even better, it was vegetarian.*

I adapted the recipe, of course: I didn’t have any canned black beans on hand and the whole not-being-able-to-buy-corn-tortillas dilemma, but it still came out delicious. It got hearty praise all around, and the host said I would be invited again, even if F. wasn’t! 😉 There were no leftovers to be had, so I made it again last night so F. and I could eat our fill.

IMG_8121It’s not the prettiest dish, but it sure is tasty!

Mexican Lasagne
(Adapted from ‘Kay’s Tortilla and Black Bean Casserole’ in Los Barrios Family Cookbook)

Serves 4-6 (depending on greediness…)

  • 2 cups chopped onion
  • 1 1/2 cups chopped bell pepper
  • 2 garlic cloves, minced
  • 1 jar of salsa
  • 2 tsp ground cumin
  • 2 cans drained kidney beans
  • 4 flour tortillas
  • 200g shredded cheddar cheese
  • 2 cups shredded lettuce
  • 3 tomatoes, chopped
  • 1/2 cup sour cream
  • 1/2 cup pitted and sliced black olives

1. Preheat the oven to 350 F/ 176 C / Gas Mark 4.

2. Combine the onion, pepper, garlic, salsa, cumin, and beans in a large pot and bring to a simmer over medium heat. Cook, stirring frequently for 3 to 4 minutes.

3. Arrange two tortillas in the bottom of a 9 by 13-inch baking dish, overlapping as necessary. Spread half of the bean mixture over the tortillas and sprinkle with half of the cheese. Repeat the layering process with the remaining tortillas, bean mixture, and cheese.

4. Cover the dish with foil and bake for 30 minutes. Carefully remove the foil and garnish with the lettuce, tomatoes, and olives. Serve with sour cream.


* However, having been recently diagnosed with anaemia (again), it looks like red meat is back on the menu for this accidental vegetarian.