Gluten Free Mexican Lasagna



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Prep Time:
20 mins

Cook Time:
20 mins

Total Time:
40 mins

Servings:
8

Yield:
8 servings


Ingredients

  • 2(15 ounce) canschili without beans (such as Wolf®)
  • 1(15 ounce) canblack beans, drained
  • 1smallonion, chopped
  • 12corn tortillas, or as needed
  • 3cupsshredded sharp Cheddar cheese, divided

  • Directions

    Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

    Mix chili, black beans, and onion together in a bowl.

    Layer 4 tortillas in the bottom of the prepared baking dish; cover with 1 cup Cheddar cheese. Spoon half the chili mixture over cheese layer. Repeat 2 more layers with the remaining ingredients, ending with Cheddar cheese on top. Cover dish with aluminum foil.

    Bake in the preheated oven until lasagna is bubbling, 20 to 30 minutes.



    Nutrition Facts (per serving)

    431 Calories
    21g Fat
    36g Carbs
    26g Protein

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