Fast Mexican Lasagna

Doreen Fish


I found this recipe just days ago in a free magazine I picked up at the Health Store ....made it today and it is so delicious, so easy and so fast!!

This was our dinner tonight with a green salad so I took a pic to share with you all!!


★★★★★ 2 votes

6 but my DH and I ate the whole thing!!!


  • 4 small
    whole grain soft tortillas (8 inch round)
  • 1 can(s)
    17 oz refried beans....i used a 14 oz can of organic refried pinto beans
  • 1 c
    mild, medium or hot salsa
  • 1 1/2 c
    monterey jack cheese,grated
  • 1 c
    sliced sweet roasted red peppers

How to Make Fast Mexican Lasagna


  1. Preheat oven to 350.
    Lightly oil a 8 inch round casserole dish. (I used a pie plate)
    Spread 1/4 of the can of refried beans onto one tortilla. Place in the pan. Drizzle with 1/4 cup of salsa, sprinkle on 1/4 cup cheese and 1/4 cup roasted red peppers. Repeat 3 more times pressing down on each layer as you go.
    Bake 45 to 50 mins until bubbling and hot right through to the centre.
    let sit for 10 mins. Cut into pie shaped wedges and serve. It is so good!!
    Kids will love this and vegetarians too....

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