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

Category: Gluten Free, Meats, Vegetarian

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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