Mexican Style Lasagna

This recipe, a combination of many I've researched over the Internet, is a great alternative to the traditional baked pasta version. It is spicy, cheesy, and loaded with protein. I only used 3 tortillas for this dish, but you can use more, cutting them in half to fit inside whatever baking dish you use. My only suggestion would be to make a small casserole for dinner, as the tortillas tend to get soggy if reheated. It's best to eat this freshly made, which shouldn't be a problem, since it's really good!

Mexican Style Lasagna
serves 6-8
(print)

3 - 8-inch flour tortillas
3 boneless chicken breasts
Cajun blend or taco seasoning
olive oil
salt/pepper
1 medium onion, chopped
1 can black beans, drained (15 oz)
1 small can refried beans, vegetarian
1 large jar of your favorite salsa
2 cups shredded Colby cheese
2 scallions, chopped

Rinse chicken breasts and pat dry. Sprinkle poultry (both sides) with Cajun seasoning and set aside. Preheat oven to 350 degrees, and lightly grease a small casserole dish. (A small round one works great if you have it).

Fire up the outdoor grill, and cook the chicken till it's done.

Drizzle olive oil in the bottom of a saute pan, heat; then add the onions and black beans (drained). Saute together for 3-4 minutes.

Shred the chicken....

then fold into the onion mixture.

Add refried beans and stir until heated thoroughly. Remove from heat and set aside.

In the bottom of the casserole dish, spread a few spoonfuls of salsa.

Place a tortilla on top,

then spread the chicken filling over the tortilla. Spoon on more salsa,

and top with shredded cheese.

Begin layering once again, starting with a new tortilla. Finally, top with a tortilla, more salsa, shredded cheese, and the chopped scallions.

Bake for 30 minutes, until cheese is bubbling and melted.

Let it relax for about 5 minutes (ahhhh....you can relax too at this point, grab a glass of your favorite wine, or maybe crack open a Corona with fresh lime). When you're ready, slice into wedges or squares.

You can serve this with extra scallions, sour cream and guacamole, or just as it is!