Freezer-Friendly Mexican Lasagna

Freezer-Friendly Mexican Lasagna

This Freezer-Friendly Mexican Lasagna is delicious any way you slice it! It's great the first day, fabulous as leftovers, and freezes easily for sketch-free fast food!

Course Main Course

Cuisine Mexican

Keyword Mexican Lasagna

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 396kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

1.5 cups black beans (drained and rinsed)
1.5 cups cooked lentils (drained and rinsed)
15 oz canned refried beans
½ cup enchilada sauce (plus 1/4-1/2 cup for topping later)
¼ cup salsa verde
5-6 small corn tortillas
2-4 TBSP diced/sliced jalapenos (fresh or pickled)
2-4 oz grated cheese

SEASONING BLEND:

1/2-1 tsp dried cilantro
1 tsp garlic powder
1 tsp chili powder
½ tsp onion powder
¼ tsp salt plus a little extra to taste
a pinch or two of red pepper flakes or cayenne pepper for heat-seekers

TASTY TOPPINGS:

shredded romaine or spring mix lettuce
greek yogurt [my favorite!] or sour cream
chopped green onions
fresh ripe tomatoes
fresh or pickled peppers
guacamole
salsa
taco sauce or hot sauce

Instructions

Preheat oven to 350F.
On the stove top, combine refried beans, black beans, and lentils in a pot or deep skillet on medium-low heat. I make my beans from scratch and divide them between the fridge and freezer for easy meals throughout the week. Feel free to follow suit or used canned when needed!
Add seasoning blend [see recipe] and 1/2 cup enchilada sauce and stir.
Taste and adjust seasonings as desired. My standard protocol is to dip a tortilla chip [or three!] in the pot and taste test. Yum!
Next, rep a bake-able glass bowl or casserole dish with a thin layer of sauce to prevent sticking. With a tortilla in one hand an a butter knife in the other, spread a thick layer of beans onto the corn tortilla.
Top with green salsa a drizzle of enchilada sauce, and then place inside your baking bowl or dish. This will be your first layer. Feel free to cheese it up between layers if you're a fan.
Repeat this step for the next two layers. This not only makes fabulous [freeze-able!] leftovers but is a great way to use up leftovers you may have creeping around in your fridge! Each layer will be more of the same until you reach the final tortilla.
On top of your last later, drizzle enchilada sauce, taco sauce, and a nice thick layer of grated cheese. Add jalapenos too if you're feeling feisty!
I typically bake the dish [20-30 minutes], snag a slice or two to devour immediately and freeze the leftovers. You can absolutely freeze the entire thing before baking though, and then just defrost for an easy dinner later on.

Notes

Sometimes I get feisty alternate drizzles of red and green enchilada sauce between the layers - anything goes!

Nutrition Facts below are estimated before topping options using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition