Mexican Lasagna with Avocado Salsa - The Scramble

Name: Mexican Lasagna with Avocado Salsa - The Scramble
Total time: 30 min
Ingredients: 15 oz. reduced-sodium canned black beans; 15 oz. vegetarian refried beans; 1 1/4 cups corn kernels, fresh, frozen, or canned,; 1 cup salsa (look for brands with no sugar added); 4 scallions (sliced); 2 cups shredded Cheddar cheese; 4 tsp. canola or vegetable oil; 6 soft taco size (8-inch) whole wheat or white flour tortillas (use wheat/gluten-free, if needed); 1 avocado (diced); 2 tomatoes (diced); 1/2 lime (juice only, 1 Tbsp.); 1/4 tsp. salt

www.thescramble.com

Mexican Lasagna with Avocado Salsa: A fun twist on traditional lasagna, perfect for family dinners and made with black beans, refried beans, and fresh vegetables. Enjoy! 🌟

View full recipe on www.thescramble.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thescramble.com.

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Ingredients

15 oz. reduced-sodium canned black beans
15 oz. vegetarian refried beans
1 1/4 cups corn kernels, fresh, frozen, or canned,
1 cup salsa (look for brands with no sugar added)
4 scallions (sliced)
2 cups shredded Cheddar cheese
4 tsp. canola or vegetable oil
6 soft taco size (8-inch) whole wheat or white flour tortillas (use wheat/gluten-free, if needed)
1 avocado (diced)
2 tomatoes (diced)
1/2 lime (juice only, 1 Tbsp.)
1/4 tsp. salt