clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Black Bean & Kale Make-Ahead Mexican Lasagna

  • Author: Chocolate Covered Cheetah


  • 1 lb ground beef
  • 2 tablespoons taco seasoning
  • 1 tablespoon olive oil
  • 4 cups raw kale
  • 1 15oz can black beans
  • 1 20oz jar salsa
  • 12 small flour tortillas
  • 2 cups shredded cheddar cheese


  1. Pre-heat oven to 400 degrees
  2. Heat 1 tablespoon olive oil in a large frying pan
  3. Add ground beef, cook until browned, set aside
  4. Add the raw kale 1 cup at a time until it is soft and cooked down to about 1/2
  5. In a large bowl mix together the cooked beef, kale and black beans
  6. In a large baking dish add a layer of salsa
  7. Add a layer of tortillas
  8. Add a layer of beef, kale and bean mix
  9. Top with layer of shredded cheese
  10. Repeat layering until you reach the top of the baking dish
  11. Add a layer of tortillas on top
  12. Sprinkle with cheese
  13. Cover and put in oven for 20 minutes
  14. Uncover and bake 15 more minutes
  15. Broil 3-5 minutes for crispier top layer, if desired


  • To make it ahead, assemble the lasagna and put it in the refrigerator for up to 2 days in advance of baking.