Taco Lasagna with Chicken and Vegetables

Ingredients

Delicious, spicy, and Oh-So-flavorful Chicken Taco Lasagnas! They are easy to make, tasty and full of healthy ingredients: juicy grilled chicken, crispy tortillas, colorful vegetables and spicy salsa – all topped with the delicious melted cheese! Serve them hot from the oven with freshly made rice and Tomato-Avocado Salad for the delicious lunch or dinner your whole family will enjoy!

Makes 4 three-layered lasagnas:

2 cans of refried beans or the homemade refried beans (recipe below)
Juice from 2 limes 
2 jalapeno pepper, minced 
1 jar of store bought salsa
1 cup cilantro or parsley, chopped 
2 tbsp. oil for frying
3 chicken breasts
1 Bell pepper, diced
12 mini corn tortillas
2 ½ - 3 cups shredded cheese
2 avocados, sliced (optional)
3 scallions, chopped
Refried Beans:
2 tbsp. oil (I used olive oil)
3 garlic cloves, minced
1 tsp. cumin 
1 tsp. chili powder
2 cans pinto or kidney beans
Salt and pepper to taste
¼ cup parsley or cilantro leaves
Juice from 1 lime or 1/2 lemon

Directions

You can use the refried beans from a can or cook them yourself. I didn't have the refried beans, but I had regular canned beans. The refried beans are very easy to make and will take no more than 10 minutes. 
Heat oil in a large frying pan and fry the garlic for a couple of minutes. 
Drain and rinse beans and add them to the pan. Add cumin, chili, lime juice, salt and pepper and cook until beans are tender. Transfer the beans mixture to a food processor.

Fried Beans

 Puree the beans until desired consistency. Add parsley or cilantro and if you want - jalapeno. Mix well.

Refried beans for taco lasagna

Clean and cut the chicken breast to small stripes or cubes. 
Heat the oil in a large skillet over medium heat and add the chicken. Season the chicken generously with your favorite chicken spices and fry until nice golden brown from all sides.
Remove the chicken from the pan and transfer it on a plate lined with the paper towel to absorb the oil. 
We cooked the Tacos together with my daughter and she artistically arranged Bell peppers for the picture :)

Cut Vegetables and chicken

Preheat oven to 400 F.
On a baking sheet lined with parchment paper arrange tacos in one layer. Bake them for 2-3 minutes on each side just to make them a bit crispy. 
Now, let start to assemble the Chicken taco lasagnas. 
Spread the refried beans mixture. 
Add chicken, bell peppers, scallions, salsa and top with cheese. 
Mak Taco Lasagna

Lay the second tortilla on top and load it with the same ingredients. Carefully repeat the process with the third tortilla, generously topping it with cheese.
Assemble all 4 Taco Lasagnas and place them into the oven for about 10-15 minutes, or until the cheese is melted and the taco edges are golden and crispy.

Chicken Taco Lasagna with Vegetables
Sprinkle the Chicken Taco Lasagnas with a bit of lemon juice and serve hot with rice and sliced avocados or tomato-avocado salad on the side. 
Enjoy your delicious meal!

Taco Lasagna with Chicken and Vegetables

 

Ingredients:

  • Makes 4 three-layered lasagnas:
  • 2 cans of refried beans or the homemade refried beans (recipe below)
  • Juice from 2 limes
  • 2 jalapeno pepper, minced
  • 1 jar of store bought salsa
  • 1 cup cilantro or parsley, chopped
  • 2 tbsp. oil for frying
  • 3 chicken breasts
  • 1 Bell pepper, diced
  • 12 mini corn tortillas
  • 2 - 3 cups shredded cheese
  • 2 avocados, sliced (optional)
  • 3 scallions, chopped
  • Refried Beans:
  • 2 tbsp. oil (I used olive oil)
  • 3 garlic cloves, minced
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 2 cans pinto or kidney beans
  • Salt and pepper to taste
  • cup parsley or cilantro leaves
  • Juice from 1 lime or 1/2 lemon
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