Mexican Lasagna (or Enchilada Casserole)

Name: Mexican Lasagna (or Enchilada Casserole)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoon chili powder, divided; 710 milliliters cooked black beans (2 cans rinsed and drained); 12 corn tortillas–at least; 1 teaspoons cumin, divided; 1 can enchilada sauce (or 1 1/2 cups homemade); 2 cloves garlic, minced; 1 larges green bell pepper, chopped; 1 jalapeño pepper, finely chopped (optional); 1 large onion, chopped; 1 larges red bell pepper, chopped; 794 grams cups fatfree refried beans; 237 milliliters salsa; 2 mediums tomatoes, diced

Mexican Lasagna (or Enchilada Casserole) might be just the main course you are searching for. One portion of this dish contains roughly 13g of protein, 2g of fat, and a total of 264 calories. This recipe serves 8. This recipe covers 14% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free and vegan diet. A mixture of beans, salsa, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mexican cuisine.

Instructions

Add the black beans, tomatoes, chili powder, and cumin. Set aside. Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (you may cut some of them to fit). Make sure you cover the entire bottom of the pan.

Ingredients you will need

Chili Powder

Black Beans

Tortilla

Tomato

Cumin

Equipment you will use

Baking Pan

Combine the refried beans and salsa and heat until bubbly.

Ingredients you will need

Refried Beans

Salsa

Spread half of them evenly over the tortillas. Cover the refried beans with half of the black bean mixture.

Ingredients you will need

Refried Beans

Tortilla

Spread

Add another layer of tortillas and repeat the layers of refried beans and black beans. Cover with a final layer of tortillas, pour the enchilada sauce over the top, and sprinkle with black olives (if desired). Cover and bake for about 30 minutes or until hot throughout. It will be easier to cut if you allow it to cool for about 10 minutes before serving.

Ingredients you will need

Enchilada Sauce

Refried Beans

Black Olives

Black Beans

Tortilla

Equipment you will use

Oven

Equipment

Baking Pan

Oven

Ingredients

Servings:

1teaspoon

chili powder, divided 710milliliters

cooked black beans (2 cans rinsed and drained)12

corn tortillas–at least 1teaspoons

cumin, divided 1can

enchilada sauce (or 1 1/2 cups homemade)2cloves

garlic, minced 1larges

green bell pepper, chopped 1

jalapeño pepper, finely chopped (optional)1large

onion, chopped 1larges

red bell pepper, chopped 794grams

cups fatfree refried beans 237milliliters

salsa 2mediums

tomatoes, diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Francis Ford Coppolan Oregon Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 21 dollars.