MEXICANA® LASAGNE

Ingredients:

For the sauce

  • 2 tbsp of rapeseed oil
  • 1 onion (finely chopped)
  • 2 cloves of garlic (finely chopped)
  • 1 of each coloured pepper (sliced)
  • 1 green chilli (finely chopped)
  • 1 tsp chilli powder
  • 1 tsp paprika
  • 1 small can of sweetcorn
  • 1 can of kidney beans
  • 1 can of chopped tomatoes
  • Salt and pepper
  • 6 tortillas
  • 300g grated Mexicana® cheese

To serve

  • Guacamole and sour cream

55 MINS

SERVES 6

MEDIUM

Method:

Pre-heat the oven to 180c.

In a pan add the oil and soften the onion and garlic over a medium heat. Now add the pepper, green chilli and spices. Mix well and cook for 5 minutes.

Add the sweetcorn, kidney beans, chopped tomato and the salt and pepper. Cook for a further five minutes. Get an ovenproof dish and put some of the sauce in the bottom, then add 2 tortillas on top of the sauce. Sprinkle on some grated Mexicana® cheese, add some more sauce, 2 more tortillas and so on. Add any of the remaining grated Mexicana® cheese on top and cook in the oven for 25 minutes.

Serve from the oven with a spoonful of sour cream and guacamole on top.

Notes

This is a well-loved recipe for a mid-week family meal and you can add any vegetables you like. This also freezes very well.

We’re using tortillas in place of lasagne sheets for an added Mexican twist.

ENJOY A SPICY TASTE ADVENTURE!

Mexicana® Original

Mexicana® Extra Hot

Mexicana® Vegan

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