Mexican Lasagne (v) - Harts Barn Cookery School

Mexican Lasagne (v)

Mexican Lasange (002)

By : Erin Baker for Harts Barn CookerySchool | Difficulty : Easy

 

Mexican Lasagne has been in my little black recipe book for over 15 years. This recipe uses cupboard and freezer staples to create a delicious, wholesome recipe that is full of flavour. It can be adapted with the seasons but incorporating things like winter squash, spring greens, summer vegetable including courgette and tomatoes or left as it is. To make vegan, omit the cheese or replace with your favourite vegan cheese, to make gluten free, use corn tortillas and to make low carb, use wilted spring greens or cabbage leaves in place of the tortillas.

 

 

MEXICAN LASAGNE

Serves 6, freezes well

2 onions, diced
1 red pepper, diced
2 cloves garlic, finely chopped
1 tsp cumin
1 tsp paprika
1/2 tsp oregano
1/2 tsp coriander
400g tin chopped tomatoes
1 tsp chipotle sauce, more to taste (found in the Mexican section of shops)
400g tin black beans, chilli beans or pinto, drained and rinsed
150g frozen sweetcorn, thawed
salt and pepper
juice of 1 lime
fresh coriander, roughly chopped

1 package corn or wheat soft tortillas (wraps, found in the Mexican section)
200g cheddar cheese, shredded

Preheat oven to 200C . Grease an ovenproof baking dish, preferably round.

Heat a frying pan over medium heat, add oil and let warm. Add onions and peppers and cook until onions appear translucent. Add garlic and spices and cook for a minute or two to release flavours.

Add tin tomatoes and chipotle sauce. Bring to a simmer and cook for 10-15 minutes, adjusting heat if needed.

Add black beans, sweet corn, season with salt and pepper. Remove from heat, add lime juice and coriander. Taste and adjust seasoning. Add more chipotle sauce if you would like it hotter.

Reserve a bit of cheese for the top. Form a layer of tortillas in the bottom of the baking dish. Spoon a quarter of the bean mixture onto tortillas and top with cheese. Repeat until bean mixture is used up.

Top with a final layer of tortillas and cheese. Place in oven and cook for 15-20 minutes or until thoroughly heated and the cheese is melted and bubbling.

Serve with salad, salsa, sour cream and guacamole if you fancy.