Recipe: “Juan in a Million” Mexican Lasagna for Super Bowl Sunday!

5 Feb

You’re Juan in a Million, yeah that’s what you are-r. You’re Juan in a Million babe, you’re a shooting star-r. Photo from Robin Selden. (Bonus points if anyone knows the song!)

Sure, we know that pizza and wings are the expected food when everyone comes together to watch football, but we have a feeling that you’ll have room for one more dish. Yup, yup: you’ll want to make this Juan in a Million Mexican Lasagna, put together by the awesome people at Marcia Selden Catering. Here’s the recipe:


2 Red Bell Peppers, diced

2 Yellow Bell Peppers, diced

1 Jalapeno or 2 Chipotle Peppers

½ Red Onion, minced

2 T Olive Oil

2 C Fresh off the cob or frozen Corn

1 Butternut Squash, peeled and cubed

2 C Black Beans, drained

2 t Chili Powder

Salt, to taste

4 C Shredded Mexican Cheese

20 Corn Tortillas

1 Can Refried Beans

3 C Salsa (if you use store bought, we love Green Mountain Gringo)

Toppings: Chopped Cilantro, Fresh Guacamole and Sour Cream


Dice the peppers, butternut squash and mince the onion. Heat a large frying pan with a little bit of oil over high heat. Saute the onion and peppers, sprinkle with chili and cook for about 10 minutes. Remove and set aside. Repeat the process with the corn and black beans.

Preheat the oven to 375 degrees. Toss the squash with 2 tablespoons olive oil and sprinkle with salt and pepper. Put on a greased baking sheet and roast for about 30 minutes, until soft. Let it cool slightly.Mix all of the veggies together and taste for salt.

Grease a 9X13 inch baking pan and preheat the oven to 400 degrees. Cut the tortillas into thin strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.

To assemble, spread a little bit of salsa on the bottom of the pan. Layer in order: half of the tortilla strips, all of the refried beans, half of the veggies, half of the salsa, half of the cheese. Cover with the other half of the tortilla strips, veggies, salsa and cheese. Bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro and sour cream.


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