Mexican Bean Tortilla Lasagna

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 8 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Preheat the oven to 220C. Prep your ingredients as listed.

2. Place a pan on low-medium heat with a drizzle of olive oil. When hot, add your onion, garlic and jalapeño (to your heat preference). Cook until starting to caramelise (until a rich golden colour forms), 3-4 minutes. Stir occasionally.

3. Once your pan's ingredients have started to caramelise, add your Mexican cooked tomato. Bring to a simmer, season well. After about 2-3 minutes, drain and add your cannellini and kidney beans (packaged together). Add the coriander, stir through until well combined. Remove the pan from the heat. Season to taste.

4. In the meantime, ready a deep oven dish that is the right size for your lasagna. If you don't have one, get creative with tinfoil. Use 2 layers to create your dish and be sure it has sides about 7cm high. Lightly grease it to prevent the lasagna from sticking. Place your first tortilla on the base of it. CHEFS TIP: depending on the size and shape of your baking dish, you may need to manoeuvre the tortilla or nip and tuck to fully cover the base. We gave you an extra incase!

5. Loosen up your sour cream by whisking it with a fork. Rinse your rocket, place it in a bowl and drizzle with balsamic vinegar.

6. Now create your lasagna. CHEFS NOTE: the number of layers will depend on the size of your baking dish! We recommend 2-3 layers, including the base layer. You might not use all of your tortillas. Spoon a layer of the tomato and beans over your base tortilla (be mindful of the size of your dish and how much of your mix you'll need for your other layer). Then dollop over some sour cream and gently spread it over as evenly as possible (no need for perfection). Place another tortilla over that, again nipping and tucking if necessary. Then follow with another layer of tomato and beans, then the sour cream and repeat only if you have the space and more mix. On your final layer, sprinkle your grated cheddar over your last layer of sour cream. Place in the oven and bake for about 10-15 minutes until your cheese is golden on top.

7. Dish up your Mexican lasagna with some fresh-dressed rocket on the side. How delicious?!

Your rating