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Mexican Lasagna

Everyday Annie
  • minutes
  • Serves

INGREDIENTS

1 15 ounce can

black beans, drained and rinsed (or 1½ cups cooked black beans)

1 1/2 cups

fresh or frozen corn kernels

4

green onions, chopped

Scant ½ cup chopped cilantro, plus more for garnish

1 tsp

dried oregano

1 tsp

garlic powder

3/4 tsp

kosher salt

1/2 tsp

cumin

1 28 ounce can

crushed tomatoes (fire roasted if you can find them)

9

no-boil lasagna noodles

8 oz

shredded Mexican blend cheese

(I used half Monterey Jack, half spicy pepper jack)

Hot sauce