This Mexican Pizza Lasagna tastes like a Mexican pizza, looks like a lasagna, and rocks our weeknight dinner routine! This recipe is vegetarian, gluten-gree, and easily made vegan with a super simple swap.
Prep a bake-able glass bowl 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 refried beans onto the corn tortilla.
Top with black beans, green salsa, more enchilada sauce, and then place inside your baking bowl or dish. This will be your first layer.
Repeat this step for the next two layers. If you're going the T-Rex route or need a cheese fix, top the bean-y goodness with [cooked] meat &/or cheese and repeat. This not only makes fabulous 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.
Pretty it up with a splash of color! Add diced tomatoes, jalapenos, shredded colby jack cheese and all your favorite toppings.
Bake at 350F for about 20-25 minutes and then top with additional tomato, and chopped green onions for an extra burst of color. It doesn't need it, but a dollop of sour cream [or greek yogurt!] takes this baby to the next level. Yum!
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on swaps and such - Enjoy!