Happy Spring!! Finalllllly. Hopefully you’ve been out and about enjoying this lovely weather.
My weekly meal plan always includes 2-3 meals made with beans, simply because beans are super cheap and because they’re a good source of protein. We pretty much survived on beans and rice all while paying off our student loan debt. So, it’s safe to say we’ve eaten this lasagna countless times over the last few years.
I used to make this meal with pinto beans because they are even cheaper than black beans, but this time around I used all black beans, which felt like a luxury. It’s the small things, friends. With a doubt, this is a budget-friendly meal that’s also a crowd-pleaser.
This lasagna doesn’t take very long at all to make, which means it’s a great weeknight meal. The hands-on time is minimal—always a plus! You just have to chop a few ingredients and let the mixture simmer for a bit. Then you assemble the lasagna, which is quick, and pop it in the oven to bake.
If you know me at all, you know this meal is made with lots of cheese. Cheese between every layer + more on top. We just wouldn’t have it any other way!
I’ve said it before and I’ll say it again—black beans + cumin + lime = one heck of a combination (see here, here, here, and here, for a few examples). You read right, I most definitely added lime juice and zest to this lasagna. We had a lime on-hand, so I went ahead and added it because I knew it would be so, so good.
This lasagna holds together very well and is incredibly hearty. The layers of beans and corn with all that melted cheese…just no words! Add in the zing from the lime and the hint of heat from the jalapeno and this meal will have you floating on cloud nine. Steve is partial to topping his with sour cream, but I’m a huge lover of using Greek yogurt instead. Just an incredible meal all around!
Black Bean Mexican Lasagna
Yields 8-1o servings
- 1 tbsp. extra virgin olive oil
- 1 large onion—finely chopped
- 6 cloves garlic—minced
- 8 jalapeno rounds (from a jar)
- 6 cups cooked black beans (or 4 cans—drained and rinsed)
- 1 tbsp. chili powder
- 2 tsp. cumin
- 2 tsp. salt
- ¼ tsp. black pepper
- 1 cup vegetable stock
- Zest and juice of 1 lime
- 1 (10 oz.) bag frozen corn—thawed
- 5 (1o-inch) flour tortillas
- 16 oz. (4 cups) shredded cheddar cheese
- Optional toppings: Greek yogurt (or sour cream), sliced green onions
Heat the oil in a large skillet set over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and jalapeno and cook for 1 additional minute. Add the black beans, chili powder, cumin, salt, and black pepper, and stir to combine. Pour in the vegetable stock and stir until well combined. Cover with a lid and simmer for about 10-15 minutes, or until the liquid is soaked up (the mixture should be creamy, not dry). Add the corn, lime zest and juice, and stir to combine. Cook for 2-3 more minutes.
Preheat the oven to 350 degrees.
Spray a 10-inch springform pan with non-stick spray. Lay 1 tortilla on the bottom-inside of the pan and sprinkle about a ¼ cup of cheese on top of the tortilla. Evenly spread a ¼ of the mixture on top of the tortilla, followed by about a ½ cup of cheese. Repeat 3 times, finishing with the last tortilla on top. Evenly distribute the remaining cup of cheese on top of the Mexican Lasagna.
Cover the pan with foil. Tip: Spray the inside of the foil with non-stick spray to prevent the cheese from sticking. Bake for 15 minutes. Uncover and bake for 10 more minutes, or until the cheese is completely melted. Let cool for about 1o minutes.
Carefully slice the lasagna (like a pie) using a serrated knife. Serve warm with Greek yogurt (or sour cream) and sliced green onions for garnish.
Adapted from Annie’s Eats