Mexican lasagne with napkin

Mexican lasagne

This genius idea combines a mixed bean chilli sauce made from canned beans with layers of tortillas

By , 11 January 2016
Mexican lasagne
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.26 per serving
Nutritional Info
Each 503g serving contains
  • Energy 2084KJ 498KCAL
    25%
  • Fat med
    18.1g
    26%
  • Saturates high
    8.0g
    40%
  • Sugars low
    18.6g
    21%
  • Salt low
    1.51g
    25%
of your reference intake.
Typical energy values per 100g: 414kJ/99kcal.
Ingredients
  • 2tsp olive oil
  • 1 red onion, sliced
  • 250g Chosen by you Sliced Mixed Peppers
  • 2 x 300g cans Good& Balanced Mexican Style Bean Mix
  • 198g can sweetcorn, drained
  • 500g jar Chosen by you Mexican Style Fajita Cooking Sauce
  • 3 Chosen by you White & Wheat Tortillas
  • 1 egg, beaten
  • 300g low-fat sour cream
  • 75g Chosen by you 30% Less Fat Mature Light British Cheese, grated
  • Green salad, to serve
Method
  • Heat the oil in a large pan and cook the onion for 3 mins. Add the peppers and cook for a further 4 mins. Pour in the beans, sweetcorn and fajita sauce. Simmer for another 5 mins.

  • Preheat the oven to 200C/180C Fan/Gas 6. Ladle a little of the bean sauce into the bottom of an ovenproof dish. Top with a tortilla. Repeat, alternating layers of bean sauce with tortillas and finishing with a layer of sauce at the top.

  • Beat the egg and sour cream together and spoon over the top of the lasagne. Sprinkle with the cheese. Cook in the preheated oven for 25-30 mins until the top is golden. Serve with a green salad.