Mexican Bean Lasagna
PREP 10 MIN•COOK 35 MIN
Dan has given your favorite lasagna a Mexican twist – with tortillas and a hearty bean sauce. Use any canned beans you have in the pantry for a batch cookable and budget friendly dinner.
EF
GF
NF
V
Number of servings
2
1⁄2 spray olive oil
1⁄2 red onion diced
1 1⁄2 garlic cloves minced
1 1⁄2 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli pepper) or to taste
1 can of mixed beans (14 oz can) drained & rinsed (or any beans of choice)
1 can of diced tomatoes (14 oz can)
1⁄2 cup (60g) frozen corn kernels
salt & pepper, to taste
2 whole grain/whole wheat tortillas or wraps, small (1 ½ oz ea) (or gluten free)
3⁄4 cup (90g) mozzarella grated
Preheat oven to 355°F/fan-forced 325°F.
Spray a non-stick skillet with oil and saute onion and garlic over medium heat for a few minutes.
Add spice and continue to saute for another 2-3 minutes.
Add beans, tomatoes and corn and simmer for 15 minutes. Adjust seasoning.
Spray an oven-proof dish (about the size of your tortillas) with oil and place two tortillas on the bottom.
Spread half the bean mixture over and scatter with half the cheese.
Cover with remaining two tortillas and top with beans and cheese.
Bake for 15-20 minutes or until cooked and the cheese has melted and beginning to brown.
Allow lasagna to stand for 5 minutes before serving.
Energy (kJ)
1934 kJ / 462 cals
Protein
24.4 g
Fat
15.1 g
Sat. Fat
7.3 g
Carbs
47.8 g
Sugar
11.6 g
Fiber
14.3 g
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