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The magic of this dish is convenience, as is the case with most of Nigella Lawson’s family reality creations.  I make this the day before sometimes and I’ve found the tomato or passata sauce seeps into the tortillas fluffing them and permeating more flavour.  I will admit when making this for the first time I flapped about a lot like a virginal traditional lasagna maker with the kitchen turning into a complete bombsite, and I am actually one of those irritating clean as you go cooks.  This probably was because the idea itself of a mexican lasagna sounded downright odd and alien and had me zig zagging in circles ejecting me deservedly out of my comfort zone.  The dish in fact is based on the same principle of layering not dissimilar to an Italian lasagna, and although Nigella keeps it vegetarian as you can do, I added finely sliced chorizo and some waning scallions.

Also I omitted the jalapeno for a version of this for the children, although I stealthily add a very tiny pinch of cayenne to build up their taste buds and palate, and for the grown-up kids who are wary of spice use whatever chilli heat you are comfortable with. Halve the jalapeno quantity below or rocket the chillisphere by adding half a bird’s eye chilli either. If you aren’t a fan of goats cheese (incomprehensible) you will be happy to note the tart flavour can’t be detected, but it definitely adds a creamy and delicious dimension in terms of flavour to the dish.  You will need the pinch of sugar if using cheap versions of tinned tomatoes too.  It’s just as delicious re-heated the next day for leftovers.

Adapted from ‘Kitchen’ by Nigella Lawson

You Will Need –


1  tbsp rapeseed oil

1 onion, diced

1 red pepper, diced

2 fat cloves garlic, finely chopped

1 tsp salt

2 large jars of basic tomato sauce or passata (800ml approx)


2 tins chopped tomatoes plus 400ml water

pinch of sugar if using tinned tomatoes

1 tsp tomato puree

1/2 tsp smoked paprika


2 tbsp chopped jalapeno (from a jar)

2 x 400g cans black beans, drained and rinsed

2 x 250g cans sweetcorn, drained

150g goat’s cheese (I used Ardsallagh)

150g Cheddar

4 large tortillas

handful of roughly chopped coriander

Loose bottomed cake tin or casserole dish

To Do –

 Pre-heat the oven to 200C.

Heat the oil in a pan over medium heat, add the onion and peppers and cook without colour for 2 minutes.  Add the chopped garlic, tomato puree and paprika and fry for a minute stirring. Add the 2 jars of tomato sauce or passata or tins of tomatoes plus water, pinch of sugar and simmer for 15 mins.

To make the filling, mix the drained beans and sweetcorn in a bowl. Add most of the grated cheddar, crumbled goats cheese and coriander and mix together, reserving some cheese and scallions to sprinkle on the top before baking.

Pour a quarter of the tomato sauce into the base of your dish. Don’t be too generous, you haven’t won the lotto plus you need enough for the rest of the dish and a little for the top.  Layer a tortilla over this, then the chorizo, then beans and sweetcorn salsa. Repeat the process like a traditional lasagna until the sauce and salsa mixture are used.

Cover the top tortilla with a little of the tomato sauce / passata and sprinkle with remaining cheese.

Bake in the oven for 30 minutes and cool for 15 minutes  before slicing.

Serve with guacamole and salsa or just eat as is with a fresh green salad. T2J5MBHH48HG

This pretty senorita is going on tour to a few other delicious blogs in no particular order…

Ren at Fabulicious Food!

Dom at Bellau Kitchen for Random Recipes

and over to Farmersgirl who is hosting this month’s Sweet Heat Challenge

(theme this month is Tapas and I’m chancing my arm)

also  At Home with Mrs M