Nigella’s Mexican Lasagne might sound like an odd recipe but it's basically beans, corn, cheese and tomato sauce sandwiched between layers of tortilla and topped with more cheese. I marvel over its weight every time I lift it into the oven and rejoice when it comes out as it feeds eight and we are a household of two. Leftovers reheat brilliantly and it makes a fantastic packed lunch.
I don't have a 26cm round ovenproof dish so I cook it in a 26cm springform cake tin and because of this I leave out the 400ml of water that goes into the sauce. I put the springform tin on a foil lined baking tray and the lasagne leaks every time but it really doesn't matter (well, it did when I made it for the first time and it leaked all over my oven).
The lasagne is a formidable main meal so I don't serve anything else with it apart from guacamole, salsa and yoghurt.
- 1 tbs light olive oil or rapeseed oil
- 1 onion, finely chopped
- 1 clove of garlic, chopped
- 1 red pepper, chopped into small chunks
- 2 bird's-eye chilis, finely chopped (seeds included)
- 1 tsp sea salt flakes (or ½ tsp fine sea salt)
- 2 tbs coriander stalks, chopped
- 2 cans chopped tomatoes
- 400ml water (swilled from the tomato cans, see intro)
- 1 tbs Tomato ketchup
- 2 cans black beans, drained and rinsed (800g total)
- 2 cans sweetcorn (450g total when drained)
- 250g Cheddar cheese, grated
- 1 pack tortillas (8 pieces)
- Preheat your oven to 200°C (180°C fan) and put a medium sized saucepan over a medium heat.
- Add the chopped onions to the saucepan and fry for a few minutes before adding the garlic, pepper, chillis and salt. Fry for around 15 minutes then add the chopped coriander stalks and give everything a good stir.
- Add the chopped tomatoes, the ketchup and the water swilled out from the tomato cans, stir, then leave to simmer for around 10 minutes.
- Mix the drained black beans, sweetcorn and the majority of the cheese in a large bowl, reserving some cheese to top the lasagne with later.
- Spoon around a third of the sauce evenly into the bottom of a round ovenproof dish.
- Place two tortillas over the sauce so that they are overlapping like a Venn diagram.
- Add around a third of the bean mixture on top of the tortillas then add a quarter of the sauce and spread everything out evenly.
- Add another two tortillas, this time in the opposite direction to the previous two tortillas.
- Add another third of the beans and more sauce then add two more tortillas changing their orientation once more.
- Add all of the remaining beans to the last layer, most of the sauce (reserve a little for the top) and the final two tortillas.
- Tip the rest of the sauce onto the tortillas and top with the grated cheese.
- Bake in the oven for 30 minutes until the cheese has browned. Remove from the oven and allow the lasagne to rest for 10-15 minutes before serving.
The remaining coriander leaves can be used in homemade salsa or guacamole.