Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Cinco De Mayo Lasagna

Gluten Free, Meats, VegetarianRespond to this post »

Holidays always sneak up on me.

I am so optimistic,  I really think I can execute a fabulous dish, and post for you in a timely fashion (you know way before the actual holiday).  Which would mean at least a day or two before, right? Sorry, rarely does that happen.

However, today I had an epiphany, I made this incredibly yummy Mexican Lasagna last September.  It was so good, why not share it with you again. That works, right?

Happy Cinco De Mayo Day!

Mexican Lasagna - Gluten Free

Cinco De Mayo Lasagne

Cinco De Mayo Lasagne


  • 1 27oz package of soft corn tortillas
  • 1 1/2 jars 16oz salsa (I like pace picante)
  • 1 cup sour cream
  • 3 cups cooked chicken (optional)
  • 1 16oz can black beans, rinsed and drained
  • 2 packages shredded mexican cheese
  • 2 tbs olive oil
  • 1 red bell pepper, sliced
  • 1 poblano or green bell pepper, sliced
  • 1 sweet onion
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 cup fresh cilantro
  • 1 serrano chile, sliced very thin (optional)


  • Heat olive oil in large skillet, add peppers and onion.
  • Sprinkle with salt and pepper.
  • Cook stirring every now and then until soft, approx. 3-5 minutes.
  • Add cumin, oregano, chili powder and cayenne, tossing and cook another minute. Set aside.
  • Wipe out skillet and set over med-high heat.
  • Add a few drops of olive oil and add a tortilla, cook 10-15 seconds per side, until soft and pliable.
  • Remove to plate and cover with clean dish towel.
  • Continue to add oil and tortillas until all are warmed.
  • Mix the salsa and sour cream together in a bowl.
  • In large baking dish (mine was 10" x 14") add a thin layer of the salsa cream to coat bottom.
  • Lay down a layer of tortillas to fill the dish, you may have to cut some for complete coverage.
  • Drop about 1 Tbs of salsa mixture on each one, spoon around a bit.
  • Scatter black beans, onion pepper mixture and chicken (if using) over tortillas.
  • Add a layer of cheese, then some cilantro.
  • Repeat to complete 3-4 layers.
  • Generously spoon salsa cream to top layer.
  • Reserve the cheese for top layer for now.
  • Cover with foil and bake at 375 degrees for 30 mins.
  • Now top with cheese and some cilantro sprigs.
  • Scatter serano chili if using.
  • Bake an additional 10 minutes, or until cheese is browned and bubbly on top.
  • Let sit 5 minutes.

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