Freezer-Friendly Mexican Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A freezer-friendly layered Mexican lasagna with black beans, lentils, and refried beans between corn tortillas, topped with cheese. Enchilada sauce and salsa provide flavor. Freezes well for convenient future meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.5 cups black beans ((drained and rinsed))
- 1.5 cups cooked lentils ((drained and rinsed))
- 15 oz canned refried beans
- 1/2 cup enchilada sauce ((plus 1/4-1/2 cup for topping later))
- 1/4 cup salsa verde
- 5-6 small corn tortillas
- 2-4 TBSP diced/sliced jalapenos ((fresh or pickled))
- 2-4 oz grated cheese
- 1/2-1 tsp dried cilantro
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1/4 tsp salt (plus a little extra to taste)
- a pinch or two of red pepper flakes or cayenne pepper (for heat-seekers)
- shredded romaine or spring mix lettuce
- greek yogurt [my favorite!] or sour cream
- chopped green onions
- fresh (ripe tomatoes)
- fresh or pickled peppers
- guacamole
- salsa
- taco sauce (or hot sauce)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 2351mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1421mg
- Calcium
- 407mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2351MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.