As our adventure time here in Costa Rica is fast coming to a close (only 5 weeks left!), I'm attempting to take advantage of this place to the best of my ability. Waterfalls, beaches and fruit will be through-fully experienced and enjoyed.
Another thing that I am going to miss is freshly made tortillas, that are pre-made for you. Although I've learned to make them from scratch, they are a tad time consuming to make.
This dish is definitely rated in my top ten favorites on the blog so far. The layers of flavor of this Mexican inspired lasagna make me smile in delight when I take a bite. The spicyness level depends on a few things: how hot your jalapenos are and how many you use. As you can see, I went a little overboard...
Mexican lasagna is like a taco casserole, or a layered soft taco. You can change up the fillings layers to anything you want. As you know I do like keeping it pretty simple most of the time. Although I did whip up the sauce portion from scratch, it doesn't take much time to assemble and bake.
I really recommend going with the corn tortillas here though, they lend a flaky-ness that won't be present if you use anything else. That being said, it would still be delicious with a brown rice tortilla or anything you can find at your local grocer.
If you do decide to make a variation of this, please share it with me. You can link below in the comments, share with our Facebook page or our twitter account. I'll be starting on Instagram soon as well, just have to remember to take pics with the Ipad too...
- 10 corn tortillas
- 1 cup "refried" beans
- 3 tomatoes, diced
- 1 medium onion, sliced
- 1 red pepper, sliced
- 1/4 cup + 1/4 cup jalapeno slices
- Red Pepper flakes
- 1 avocado
- Hot sauce
Pre-heat oven to 350F.
In a large pan, water sauté the onions on medium/high heat until translucent, about 3 minutes. Mince 1/4 cup of the jalapeños. Add in the tomatoes, red pepper, minced jalapeño and spices.
In a casserole dish or oven safe plate, add a little sauce in the bottom then layer a tortilla, some beans and sauce and keep layering until none is left.
Bake in the oven for 25-30 minutes. Top with jalapeños, avocado and hot sauce as desired.