Who doesn’t love a big plate of lasagna? Just when you thought the great comfort food couldn’t get any better, someone decided to add tortillas! That’s right – by adding tortillas and a few other items, you can make a great one-pot enchilada lasagna!
This easy dinner idea takes less than one hour to cook! Plus you can serve a large family and still have some leftover your lunch tomorrow!
Ingredients
- 8 (4-inch) corn tortillas
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- pinch of cayenne pepper
- pinch of salt and pepper
- 3/4 cup black beans
- 1 can of sweet corn
- 1/2 red pepper, chopped
- 1 tablespoon olive oil
- 1/2 sweet onion, chopped
- 2 (10-oz) cans enchilada sauce
- 2 cups shredded cheddar jack cheese
- cilantro for topping
Directions
- Preheat oven to 375.
- For filling: Heat skillet on medium heat and add olive oil, onions and peppers. Sauté until soft, about 5 to 6 minutes. Add cumin, chili powder, paprika and cayenne, salt and pepper, 1/2 the can of enchilada sauce, the black beans, corn and 1 cup of cheese. Stir until warm and combined.
- Spray an 8×8 baking dish with non-stick spray and place 2 tortillas down, side by side.
- Add a layer of filling.
- Continue repeating this process with other tortillas and filling until gone.
- Top with remaining cup of cheese, drizzle the rest of the enchilada sauce on top and bake for 30 – 35 minutes.
Serves: 6-8 people
Thanks to How Sweet Eats for this amazing recipe!
Looking for more pasta ideas for dinner? We’ve got them here.