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Mexican Lasagna With Black Beans and Corn

I remember the first time I tasted something even remotely similar to this Mexican Lasagna. It was at a potluck, a kaleidoscope of culinary creations spread across mismatched tables. Amidst the potato salads and fruit platters, sat this unassuming casserole dish, its top layer of cheese bubbling invitingly. One bite, and I was hooked! The savory blend of spices, the satisfying layers of tortillas, and the creamy tang of sour cream – it was a flavor explosion that instantly transported me to a cozy, sun-drenched kitchen south of the border. This recipe is my take on that beloved dish, simplified for a weeknight meal but packed with all the same deliciousness.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8
Dietary Type: Vegetarian

Ingredients

Cooking spray
5 large flour tortillas (10-inch)
1 1/2 cups frozen corn kernels
1 (15 ounce) can black beans
1 (14 1/2 ounce) can diced tomatoes with mild green chilies
1 (15 ounce) can tomato sauce
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon sugar
1 large egg
16 ounces regular sour cream
2 cups shredded Mexican blend cheese, divided use
1 bunch green onion (for 1/2 cup chopped)
1 (2 1/4 ounce) can sliced black olives (optional)

Equipment Needed

13-by-9-inch baking pan
Cutting board
Colander
Small bowl
Medium-size mixing bowl
Whisk or fork
Knife

Instructions

Preheat your oven to 400°F (200°C). Generously spray a 13-by-9-inch baking pan with cooking spray. Set aside. This ensures the lasagna doesn’t stick to the pan, making serving much easier.
Stack the flour tortillas on a cutting board. Slice through them lengthwise into 3 strips each. The strips won’t be uniform due to the circular shape, but that’s perfectly fine. These strips will act as your lasagna noodles, creating the layers of this delightful dish.
Pour the corn and black beans into a colander. Rinse them with warm tap water to begin defrosting the corn and rinsing the beans. This also helps remove any excess starch from the beans, resulting in a cleaner flavor. Set aside to drain thoroughly.
In a small bowl, whisk together the diced tomatoes with their juice, the tomato sauce, chili powder, cumin, garlic powder, and sugar. This is your flavorful sauce base. Spoon about half of the sauce into the bottom of the prepared baking dish, spreading it evenly. This prevents the bottom layer from drying out during baking.
Cover the sauce in the baking dish with 5 of the tortilla strips. It’s perfectly acceptable if they overlap slightly to fill the space.
In a medium-size mixing bowl, crack the egg. Beat it with a whisk or fork until foamy. This will help bind the sour cream mixture. Add the sour cream and 1 cup of the shredded Mexican blend cheese to the beaten egg. Stir well to combine. It’s important to use regular sour cream, as light or fat-free versions can curdle during baking due to their lower fat content.
Spoon half of the sour cream mixture evenly over the tortilla layer in the baking dish. Spread it out with the back of a spoon, ensuring even coverage. Scatter half of the corn and black beans evenly over the sour cream mixture.
Place 5 more tortilla strips evenly over the corn and black bean layer. Top with the remaining sour cream mixture, and then the remaining black beans and corn.
Place the remaining tortilla strips over the dish, covering the top. Pour the remaining tomato sauce mixture over the tortillas, spreading it evenly with the back of a spoon to moisten all of the tortilla strips. This ensures the top layer of tortillas cooks properly and doesn’t become dry.
Cover the dish tightly with aluminum foil, and bake for 30 minutes, or until hot and bubbly. The foil helps trap moisture and prevents the top from browning too quickly.
While the lasagna is baking, prepare the garnish. Rinse and trim the green onions. Slice them thinly, using all of the whites and enough of the tender green tops to make 1/2 cup. Set aside.
If using black olives, drain them well and set aside.
After baking the lasagna covered for 30 minutes, remove the foil. Scatter the chopped green onions and drained black olives (if using) evenly over the dish. Return the dish to the oven, uncovered, for 5 more minutes.
Remove the dish from the oven. Scatter the remaining 1 cup of shredded Mexican cheese evenly over the dish.
Return the dish, uncovered, to the oven. Bake until the cheese melts and is lightly browned, about 3 minutes. Keep a close eye on it to prevent the cheese from burning.
Remove the lasagna from the oven. Let it stand for 10 minutes before slicing into squares and serving. This allows the lasagna to set slightly, making it easier to slice and serve.

Expert Tips & Tricks

For an extra layer of flavor, consider adding a pinch of smoked paprika to the tomato sauce mixture.
If you prefer a spicier dish, use diced tomatoes with jalapenos instead of mild green chilies. You can also add a pinch of cayenne pepper to the tomato sauce.
To prevent the tortillas from becoming soggy, make sure the black beans and corn are well-drained before adding them to the lasagna.
If the top layer starts to brown too quickly during baking, you can loosely tent the dish with foil.
You can assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add about 10 minutes to the baking time.

Serving & Storage Suggestions

Serve the Mexican Lasagna hot, straight from the oven, garnished with a dollop of sour cream or guacamole, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions or bake the entire lasagna in a preheated oven at 350°F (175°C) until heated through. The lasagna can also be frozen for up to 2 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	606 kcal	N/A
Calories from Fat	259 g	43%
Total Fat	28.8 g	44%
Saturated Fat	14.9 g	74%
Cholesterol	89 mg	29%
Sodium	1383.5 mg	57%
Total Carbohydrate	68.9 g	22%
Dietary Fiber	8.5 g	33%
Sugars	8.2 g	N/A
Protein	21.8 g	43%

Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

Spicy Kick: Add a chopped jalapeño pepper to the tomato sauce mixture for a significant heat boost.
Meat Lover’s Delight: Incorporate 1 cup of shredded, cooked chicken or ground beef along with the black beans and corn in Steps 4 and 5.
Vegetarian Protein Boost: Add a layer of crumbled tofu or tempeh marinated in taco seasoning for extra protein.
Gluten-Free Option: Use gluten-free tortillas to make this recipe suitable for those with gluten sensitivities.
Dairy-Free Adaptation: Substitute the sour cream with a plant-based sour cream alternative. Use a dairy-free Mexican blend cheese.

FAQs (Frequently Asked Questions)

Q: Can I use corn tortillas instead of flour tortillas?
A: While you can, flour tortillas hold up better to the moisture and create a more lasagna-like texture. Corn tortillas tend to be more fragile and can become soggy.

Q: Can I add other vegetables to this lasagna?
A: Absolutely! Diced bell peppers, zucchini, or mushrooms would be delicious additions. Sauté them lightly before adding them to the lasagna.

Q: Can I make this lasagna ahead of time?
A: Yes, you can assemble the lasagna up to 24 hours in advance. Cover it tightly and store it in the refrigerator. Add about 10 minutes to the baking time.

Q: Why is my lasagna watery?
A: This could be due to not draining the black beans and corn properly, or using light/fat-free sour cream. Make sure to drain the beans and corn well, and use regular sour cream for the best results.

Q: Can I freeze this lasagna?
A: Yes, you can freeze the lasagna for up to 2 months. Let it cool completely before wrapping it tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before reheating.

Final Thoughts

This Mexican Lasagna with Black Beans and Corn is a delightful twist on a classic comfort food, perfect for a weeknight dinner or a casual gathering. The layers of tortillas, the savory spices, and the creamy filling create a flavor combination that’s sure to please everyone. Don’t be afraid to experiment with variations and substitutions to make it your own! I encourage you to give this recipe a try, share your feedback, and perhaps pair it with a refreshing margarita for the ultimate fiesta.

Mexican Lasagna With Black Beans and Corn Recipe