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  • Serves:4
  • Prep Time:15 mins
  • Cook Time:35-40 mins

Mexican Lasagne

+1 Edgell Corn

Who said lasagne couldn’t be Mexican? This take on the classic quesadilla needs just a few simple ingredients to make a yummy cheesy dish a bit like lasagne. We’ve added corn as a layer to give a burst of sweetness against the salsa. It’s sure to be a hit with the kids!


Original recipe by VEGGIE MAMA | 1.7.15


Ingredients

+1 1 CAN (420g) EDGELL CORN KERNELS

  • Olive oil
  • 3 large flour tortillas
  • 2 x 300g Edgell Mexi Beans
  • 3 cups grated tasty cheese

Method

Preheat oven to 180°C.

In a square baking dish, brush the bottom with olive oil, and place one of the flour tortillas flat on the base.

On top of the tortilla, spread one can of Edgell Mexi Beans.

SPRINKLE OVER HALF THE DRAINED CORN KERNELS.

Top with one of the cups of tasty cheese.

Add a second flour tortilla and top with the other can of Edgell Mexi Beans, remaining half of the Edgell Corn Kernels and one cup cheese.

Add a final flour tortilla and cover with the rest of the cheese.

Place in pre-heated oven for 30 minutes until cooked through and cheese has browned.

Tips

Drizzle with lime for some added flavour.

For those that like it extra hot, chop up chilli and mix through Edgell Mexi Beans.

Add shredded BBQ chicken for an extra element.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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