Nigella’s Mexican Lasagne serves six to eight people but it’s so delicious that I could have happily eaten the entire thing. Don’t be put off by the title, the only resemblance this dish has with lasagne is the layers of filling and a lovely cheesy topping. I know this is a recipe I will return to again and again; it's up there with fajitas, burritos, tacos and my favourite, enchiladas.
I made a slight amendment to the recipe in Nigella’s Kitchen by halving the amount of sweetcorn used and replacing it with finely chopped mushrooms. While the sweetcorn adds a nice, subtle flavour and a bit of bite, I’d rather the dish wasn’t swimming in it.
A useful tip from the book is to add salt to the onions while they are cooking. This makes the onions release water so that they won’t brown. Finally, I didn’t have a round ovenproof dish so I used a cake tin instead.
- 1 tbs garlic oil
- 1 onion, finely chopped
- 1 red pepper, chopped into small chunks
- 2 bird's-eye chilis, finely chopped (seeds)
- 1 tsp sea salt
- 2 tbs coriander stalks, chopped
- 2 cans chopped tomatoes
- 400ml water (swilled from the tomato cans)
- 1 tbs Tomato ketchup
- 2 cans black beans, drained and rinsed (800g total)
- 2 cans sweetcorn (450g total when drained)
- 250g mature cheese, grated
- 1 pack tortillas (8 pieces)
- Preheat the oven to 200°C.
- Put the garlic oil into a saucepan and place on a low to medium heat. Add the chopped onions, pepper, chilli and salt. Cook for around 15 minutes.
- Add the chopped coriander stalks and give everything a good stir.
- Add the chopped tomatoes 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.
- Spoon around a third of the sauce evenly into the bottom of a round ovenproof dish. Although it wasn't specified in Nigella's method, I put a small amount of the bean mixture in at this stage.
- Place two tortillas over the sauce so that they are overlapping like a Venn diagram (see the image above).
- Add around a third of the bean mixture on to the tortillas then add a quarter of the remaining sauce and spread everything out evenly.
- Add another two tortillas, this time in the opposite direction to the previous two tortillas.
- Repeat the layer of beans and sauce then add another two 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 then remove from the oven and allow the lasagne to rest for 10-15 minutes before serving.
The remaining coriander leaves can be used to make homemade salsa.