In this 'Mexican lasagne', layers of our rich and spicy black bean stew are layered with a creamy green béchamel sauce and corn tortillas. Easily made ahead, this satisfying and comforting bake is the perfect weeknight dinner. Corn tortillas work better in this recipe than flour tortillas, which do not stand up to baking as well and can result in a slimy texture. If you have difficulty finding them in your local supermarket they are widely available online.
This recipe can be frozen in its entirety and keeps well in the freezer for up to 3 months. Allow to defrost completely and come to room temperature before baking.
