This Slow Cooker Mexican Lasagna is made with layers of black beans, corn tortillas and red enchilada sauce for a delicious gluten free weeknight meal!
My favorite part of Monday afternoons? Eating delicious leftovers from the night before, especially when they’re slow cooker leftovers like this Mexican Lasagna. There’s just something about slow cooker meals that gets better after a day or two in the fridge. It’s like magic.
Delicious Slow Cooker Mexican Lasagna magic.
So what exactly is Mexican lasagna? It’s a stacked casserole made of beans, cheese, enchilada sauce and other ingredients that are layered with corn tortillas. Think of it as an open-faced enchilada topped with all your Mexican favorites.
Though this recipe is written for the slow cooker, you can easily make this in a casserole dish. Simply follow the instructions like normal, but bake it in the oven for 40 minutes to 1 hour instead of in the slow cooker. Depending on the size of your casserole dish, you may need more corn tortillas, but the ingredients and how they’re layered is the same.
For the enchilada sauce, I’m a huge fan of making my own. It’s easy to do and the flavor is out of this world. Here’s an easy Authentic Red Enchilada Sauce recipe that is ready in under 30 minutes. I like to make a couple of batches and freeze them so I can use them whenever I want.
Once the Mexican lasagna is done, I like to top it with diced tomatoes, avocados, cilantro and radishes before serving.