This is a big hit. Everybody loves Mexican food, right? Well I in particular love this Mexican Lasagne, and I’m yet to actually find someone who doesn’t.
And seeing yesterday was Cinco de Mayo, I wanted to make a Mexican feast to celebrate. I’m like that.
Any excuse for cooking will do. You got a promotion? I’ll make a cake. Found a pair of shoes you love? Celebratory cookies for you. Other countries’ national holidays? I’m right there with the pumpkin pie.
It doesn’t photograph well, but it tastes damn good and is super-easy. Can be doubled, customised, frozen, and my favourite – reheated as lunch the next day.
It’s the best when you want to make burritos but are too lazy to roll each individually, and you can even make it like an enchilada casserole with corn tortillas – or even a fajita casserole with some sauteed mushrooms and peppers! Queso Fresco would be the ultimate cheese, but you use what you have. Also feel free to stick in some veggies – just don’t make them too lumpy or crunchy or you take away the whole comfort food vibe.
- 1 can refried beans
- 1 can black beans, drained
- 1 teaspoon each cumin and ground coriander
- 1/2 teaspoon dried oregano, and as much chilli powder as you can handle
- (optional – veggie crumbles/soy mince/tvp/lentils whatever etc)
- 1 jar salsa
- 1 1/2 cups cheese
- four tortillas
1. in an oiled pan over medium heat, break up the crumbles, if using. Otherwise heat up the beans in a saucepan.
2. sprinkle over the herbs and spices, and add a tablespoon or two of salsa.
3. Mix in the refried beans.
4. Spray a square casserole dish with oil, spread over another tablespoon of salsa. Lay one tortilla on top.
5. Put half the bean mix on, top with 1/3 salsa and 1/3 cheese.
7. Top with tortilla, the rest of the salsa and the rest of the cheese.
8. Bake in a 180C oven for 30-45 minutes, until heated through and cheese is bubbling. Serve sprinkled with sliced green onions.