Mexican-Style Lasagna

Mexican-Style Lasagna
Mexican-Style Lasagna
One Pot/Christina Holmes

Mexican-Style Lasagna

Swap corn tortillas for noodles and salsa for tomato sauce, and then add beans and a healthy dose of fresh spinach. The result? This crowd-pleasing Mexican-inspired dinner your whole family will enjoy, courtesy of the One Pot cookbook.

Click here for more of our best lasagna recipes.

4
Servings
250
Calories Per Serving
Deliver Ingredients

Notes

MAKE IT AHEAD
You can prep and assemble this dish up to a day in advance, then cover with foil and refrigerate. Leave it covered and pop it into the oven when you’re ready, following the above directions but adding five to ten minutes to the initial baking time.

Ingredients

  • 1 Cup fresh cilantro leaves
  • 4 scallions, coarsely chopped
  • Coarse salt
  • Freshly ground pepper
  • 10 Ounces fresh baby spinach
  • 8 corn tortillas (6 inches)
  • 1 15.5-ounce can pinto beans, rinsed and drained
  • 1 Cup prepared salsa (mild or medium)
  • 8 Ounces pepper jack cheese, grated (about 2 cups)
  • Vegetable cooking spray

Directions

Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and ¼ teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, just until coarsely chopped.

Coat an 8-inch square baking dish with cooking spray. Lay four tortillas in bottom of dish, overlapping slightly. Layer with half of the beans, salsa, spinach mixture, and pepper jack; repeat with remaining ingredients, beginning with tortillas and ending with cheese, and pressing down gently.

Cover dish with foil and place it on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove the foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving. 

Nutritional Facts

Total Fat
11g
16%
Sugar
1g
1%
Saturated Fat
4g
17%
Cholesterol
20mg
7%
Carbohydrate, by difference
26g
20%
Protein
12g
26%
Vitamin A, RAE
415µg
59%
Vitamin C, total ascorbic acid
27mg
36%
Vitamin K (phylloquinone)
451µg
100%
Calcium, Ca
334mg
33%
Choline, total
14mg
3%
Fiber, total dietary
4g
16%
Folate, total
79µg
20%
Iron, Fe
4mg
22%
Magnesium, Mg
76mg
24%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
350mg
50%
Selenium, Se
21µg
38%
Sodium, Na
864mg
58%
Water
171g
6%
Zinc, Zn
2mg
25%

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.