This Mexican twist on lasagna is as easy as uno, dos, tres! Start with leftover Chipotle Black Bean Chili, then just layer away and bake. If you like, serve with a tossed green salad.

Source: Midwest Living

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Recipe Summary test

prep:
15 mins
bake:
40 mins
stand:
5 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a medium bowl, combine the reserved chili, the corn and 3/4 cup of the cheese.

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  • Place a tortilla on the bottom of the prepared baking dish. Top with 3/4 cup of the chili mixture. To make a stack, repeat layering with the remaining tortillas and chili mixture. Spread the salsa verde over the tortilla layers. Sprinkle with the remaining 1/4 cup cheese.

  • Bake, uncovered, about 40 minutes or until heated through. Remove from oven. Let stand for 5 minutes before serving.

  • To serve, cut stack into four pie-shaped wedges. Top with avocado, sprinkle with cilantro, and top with a dollop of sour cream.

Nutrition Facts

611 calories; fat 25g; cholesterol 33mg; saturated fat 10g; carbohydrates 79g; mono fat 10g; poly fat 2g; insoluble fiber 11g; sugars 9g; protein 24g; vitamin a 1846.4IU; vitamin c 50.8mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 2.2mg; vitamin b6 0.4mg; folate 72.6mcg; vitamin b12 0.2mcg; sodium 1804mg; potassium 732mg; calcium 444.3mg; iron 4.7mg.
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