Gluten Free Mexican Lasagna Recipe

Ingredients

This recipe was created for its original yield of 8 servings. Quantities are automatically scaled, but cooking steps and timing remain consistent. Keep in mind that not all recipes scale perfectly.

• 2 (15-ounce) cans chili without beans (e.g., Wolf)
• 1 (15-ounce) can black beans, drained
• 1 small onion, finely chopped
• 12 corn tortillas, or as needed
• 3 cups shredded sharp Cheddar cheese, divided

Directions

Step 1: Preheat your oven to 350F (175C). Lightly grease a 9x13-inch baking dish to prevent sticking.

Step 2: In a medium bowl, combine the chili, drained black beans, and chopped onion until evenly mixed.

Step 3: Arrange 4 tortillas across the bottom of the prepared baking dish. Sprinkle 1 cup of Cheddar cheese over the tortillas.

Step 4: Spoon half of the chili mixture over the cheese layer, spreading it evenly.

Step 5: Repeat the layering process: tortillas, cheese, and the remaining chili mixture, finishing with a generous layer of Cheddar cheese on top.

Step 6: Cover the baking dish with aluminum foil to keep the lasagna moist during baking.

Step 7: Bake in the preheated oven for 20 to 30 minutes, or until the lasagna is bubbling and cheese is melted and slightly golden.

Nutrition Facts (per serving)

• Calories: 431
• Total Fat: 21g (27% DV)
• Saturated Fat: 12g (61% DV)
• Cholesterol: 70mg (23% DV)
• Sodium: 975mg (42% DV)
• Total Carbohydrate: 36g (13% DV)
• Dietary Fiber: 8g (27% DV)
• Total Sugars: 3g
• Protein: 26g (52% DV)
• Vitamin C: 2mg (2% DV)
• Calcium: 447mg (34% DV)
• Iron: 3mg (17% DV)
• Potassium: 455mg (10% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs. Nutrient data may be incomplete for some ingredients. Consult a healthcare professional if following a medically restrictive diet.