Mexican Lasagna with Chicken & Black Bean


5 corn tortillas
4 oz ground chicken
1/3 cup black beans, canned, rinsed
1/2 onion, chopped
1/2 bell pepper chopped
1 jalapenos (use less if you prefer less hot)
1 cup chipotle enchilada sauce, divided
1/2 cup sharp cheddar cheese, shredded ( I used reduced fat)
2 teaspoon garlic powder
2 teaspoon red chili powder (skip if you prefer less hot)
1/2 heaping tablespoon taco seasoning
2 teaspoon cumin powder
1 tablespoon oil (canola or olive)
cilantro, chopped (for garnish)
salt and pepper to taste


- Preheat oven to 375F
- Over medium heat, add oil on a skillet. When heated, brown ground chicken for few minutes.
- Add onions and bell pepper. Let them sweat for couple minutes and add black beans, jalapeno and stir them together. Continue this for 2-3 minutes.
- Add all the spices and 1/4 cup enchilada sauce. Allow it to cook for few minutes then remove from heat. Let it cool for few minutes or leave it in the refrigerator for quick chill.
- In a baking dish, pour about 2-3 tablespoon enchilada sauce then one tortilla. Spread 1 tablespoon of sauce over the tortilla then spoon chicken-bean mixture followed by 1 tablespoon of cheese or more if you like.
- Layer it likewise with the remaining tortillas. Just make sure the tortillas are well covered in sauce otherwise it will be very dry.
- Top the last tortilla with remaining sauce and cheese.
- Bake it covered for 10-12 minutes or until the sauce bubbles and cheese is melted completely.


This Mexican lasagna is like a blank canvass; perfect opportunity for you to layer soft corn tortillas, drizzle spicy chipotle sauce, and tuck in your favorite meat or veggies, and sprinkle generous amounts of cheese of your choice. Then, bake it until sauce is bubbly hot and cheese is completely muy gooey.


4 slices


Thursday, May 16, 2013 - 7:09am


Related Cooking Videos