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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat a dutch oven over high heat. Add 3 tablespoons olive oil, swirl to coat, and add beef. Season generously with salt and pepper and cook, stirring, until beef begins to turn golden, about 10 minutes. | 2. Add remaining tablespoon olive oil and add onion, bell pepper, and garlic. Saute until softened, about 8 minutes more. Add cayenne, paprika, cumin, coriander, and dried oregano. Cook, stirring, until fragrant, 1 minute. Add tomatoes, beef stock, and red wine vinegar. Bring to a boil, reduce to a brisk simmer, and cook until reduced and nearly all liquid is cooked off, about 20 minutes. | 3. Meanwhile, preheat oven to 450 degrees F. In a medium bowl, combine white beans, sour cream, and half of mozzarella and queso fresco. Season to taste with salt and pepper. | 4. Grease a 9” x 13” baking dish with olive oil and spread 1 cup red sauce on the bottom. Create a layer on top with tortillas, cutting to fit if necessary. We used 5 tortillas per layer: 1 in each corner, and then a fifth tortilla, cut in half, placed in the center of the dish, to fill in the gaps. Top tortillas with one-third of the bean mixture and one third of remaining red sauce. Repeat twice more, ending with red sauce. Top with remaining grated cheeses and transfer to oven. Bake until lasagna is warmed through and cheese is bubbling and golden on top, about 20 minutes. | 5. While lasagna bakes, combine avocados, lemon juice, and lemon zest in a medium bowl. Mash with a fork and season to taste with salt. | 6. Remove lasagna from oven and let cool 5 minutes before slicing into squares. Serve, garnished with avocado topping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup	divided	477.36	0.0	0.0	54.0
beef	1 1/2		ground	1347.1709	0.0	132.1316	86.6136
kosher salt black pepper			ground	-	-	-	-
red onion	1		chopped	64.0	14.944	1.76	0.16
red bell pepper	1		chopped	-	-	-	-
garlic clove	3		chopped	-	-	-	-
cayenne	1 1/2	1/2		8.586	1.5290000000000001	0.3243	0.4663
paprika	1	tablespoon	sweet	19.176	3.6713	0.9615	0.8765
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
oregano	1	teaspoon	ground	2.65	0.6892	0.09	0.0428
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
beef broth	2	cups	low sodium	33.6	0.192	5.472	1.056
red wine vinegar	1/3	cup		15.1367	0.2151	0.0319	0.0
navy bean	3	cans	drained rinsed	313.4033	61.0435	28.7676	3.2744
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
mozzarella cheese	2 1/2	cups	shredded shred	-	-	-	-
queso fresco	3/4	cup	grated	273.585	2.7267	16.5524	21.7953
corn tortilla	15			-	-	-	-
avocado	2		peeled seeded	-	-	-	-
lemon juice zest	1		juice	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.