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!
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!