Dan Churchill

Mexican Bean Lasagne

Dan Churchill
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
Ingredients

1⁄2 olive oil spray

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) or to taste

1 tin of mixed beans (400g tin) drained & rinsed (or any beans of choice)

1 tin of diced tomatoes (400g tin)

1⁄2 cup (60g) frozen corn kernels

salt & pepper, to taste

2 wholegrain/wholemeal tortillas or wraps, small (40g ea) (or gluten free)

3⁄4 cup (90g) mozzarella grated

Methodbased on 4 servings
1

Preheat oven to180°C/fan-forced 160°C/gas 4.

2

Spray a non-stick frypan with oil and saute onion and garlic over medium heat for a few minutes.

3

Add spice and continue to saute for another 2-3 minutes.

4

Add beans, tomatoes and corn and simmer for 15 minutes. Adjust seasoning.

5

Spray an oven-proof dish (about the size of your tortillas) with oil and place two tortillas on the bottom. 

6

Spread half the bean mixture over and scatter with half the cheese. 

7

Cover with remaining two tortillas and top with beans and cheese.

8

Bake for 15-20 minutes or until cooked and the cheese has melted and beginning to brown.

9

Allow lasagne to stand for 5 minutes before serving.

Nutritional Informationper 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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