Black Bean Enchilada Lasanga

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Healthy AND gooey with a layer of avocado spread in the middle!

Yield: 8
Prep time: 15 Minutes
Cook Time: 45 Minutes
Course: Main Dishes

  • 1 pkg whole wheat tortillas, medium sized
  • 1 16 oz jar medium or hot salsa
  • 1 15 oz can black beans, preferrably in cumin & lime juice (do not drain!)
  • 1 can Campbell's Southwest Style Pepper Jack Soup
  • 1 packet reduced sodium taco seasoning (intended for 1 1b meat)
  • 1 avocado
  • large handful of freshly chopped cilantro (about 1 cup)
  • 2 cups shredded Mexican cheese
  • 1 medium yellow onion, diced
  • 2 tsp minced garlic
  • extra virgin olive oil
  • freshly ground black pepper
  • 1 cup frozen corn (white or yellow!)
  • 3 tbsp lime juice


In large pan, saute onion until clear.  Add garlic, saute additional 3 minutes.  Add entire can of black beans (do not drain!), salsa, Campbell's Southwest Style Pepper Jack Soup, taco seasoning packet, half the amount of cilantro, frozen corn.  Simmer on low until mixture is heated through.

In separate bowl, place avocado, lime juice, freshly ground black pepper, remaining cilantro and a drizzle of olive oil.  Mash until mixed through.

Spray lasagne pan with cooking spray.  Place whole wheat tortillas on bottom.  Layer with bean mixture followed by cheese, another layer of tortillas.  The second layer can be spread with entire avocado mixture, top with tortillas, resume bean & cheese mixture.  Top with cheese.  Cover with foil, bake at 350 degrees for 35 minutes or until heated through.

possible add-ins: sliced black olives, 1 jalapeno diced, 1 small can diced green chilis

Serve with Mexican rice and enjoy!

Posted by Kaci

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