Tortilla Lasagna

Lasagna meets enchilada in this vegetarian casserole that stacks corn tortillas with layers of saucy, bean-loaded filling and melty cheddar cheese sauce.

Kidney beans, black olives, green peppers, and onions get stirred into a cumin-oregano tomato sauce, then layered three times between quartered corn tortillas and drizzles of cheese sauce.

It bakes covered first to steam everything together, then uncovered to let the top get a little golden and bubbly around the edges.

Let it rest five minutes before cutting, because like any good lasagna, it needs a moment to pull itself together.

Pro Tips

• Rinse and drain the kidney beans thoroughly. Extra liquid from the can will make the layers watery.
• Quarter the tortillas so they fit neatly into the pan and create even layers without awkward gaps.
• Don’t skip the resting time after baking. It lets the layers set so your slices hold together on the plate.

Variations

• Swap kidney beans for black beans or pinto beans for a different texture.
• Add a layer of sliced jalapeños between the tortillas for some heat.
• Top with a dollop of sour cream and fresh cilantro when serving.