Mexican Lasagna Bowls

by KetoFocus.com
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CasseroleEasyEgg FreeHigh ProteinOne Pot

This high protein, low carb Mexican lasagna bowl packs all the flavor of your favorite taco night—just layered up and portioned into single-serve meal prep containers. Made with low carb tortillas, chicken, cheese, and enchilada sauce, they’re ready to refrigerate or freeze, then heat up whenever you need a cozy, satisfying meal—no pasta needed.

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Nutrition Facts
Serving Size:
1 bowl

4

Servings

580

Calories

37g

Fat

44g

Protein

7.5g

Net Carb

34.5g

Total Carbs

This recipe is what happens when enchiladas and lasagna have a meal prep baby—and honestly, I’m not mad about it. Instead of piling everything into one big casserole dish, we’re layering all those bold Tex-Mex flavors into individual oven-safe containers, making it easy to stock your fridge or freezer with ready-to-go meals. You get the comfort and coziness of lasagna with the saucy, cheesy goodness of enchiladas—all in a single-serving bowl you can just grab, heat, and eat.

Overhead view of three Mexican lasagna bowls garnished with avocado slices and sour cream.

Each bowl starts with shredded chicken and a generous pour of red enchilada sauce. Then we layer in low carb tortillas, black soy beans (a great high protein, low carb sub for traditional black beans), and of course, plenty of cheese. It all comes together in about 30 minutes in the oven, but you can also reheat it later in the air fryer or microwave—whatever works for your schedule. These are the kind of freezer-friendly meals I rely on when life’s chaotic but I still want something that actually tastes good and keeps me full.

I like to think of these as stackable enchiladas with built-in portion control. They’re perfect for those days when you need something comforting but don’t have time to cook. The flavor is rich, cheesy, and a little spicy—exactly what you’d expect from a solid Mexican-inspired dish, just made a little lighter and more protein-packed.

Whether you’re prepping for the week ahead or just trying to resist the urge to order takeout again, these bowls have your back. Add a little sour cream, sliced jalapeños, or avocado on top when serving if you’re feeling extra—these bowls can handle it.

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Mexican Lasagna Bowls Ingredients

Mexican Lasagna Bowls Directions

  • STEP
    1

    Cut tortillas if necessary

    If you are using 4-inch tortillas, they should fit inside the 2 cup meal prep containers. If you have larger tortillas, you may need to cut them to fit your containers. Lay down one tortilla inside each bowl.

    Ingredients

    • 4 tortillas

    Step showing tortillas placed in the bottom of each bowl next to a dish of enchilada sauce.
  • STEP
    2

    Layer the taco lasagna

    To each bowl, add the following layers in this order: 2 tablespoons enchilada sauce, 1 tortilla, 1/4 cup black soy beans, 1 tablespoon diced green chiles, 4 oz chicken, 2 tablespoons enchilada sauce, 1 oz shredded cheddar cheese (about 1/4 cup), 1 tortilla, and 1 oz shredded cheddar cheese.

    Ingredients

    • 2 tablespoons enchilada sauce
    • 1 tortilla
    • 1/4 cup black soy beans
    • 1 tablespoon diced green chiles
    • 4 oz cooked chicken
    • 2 tablespoons enchilada sauce
    • 1 oz shredded cheddar cheese (about 1/4 cup)
    • 1 tortilla
    • 1 oz shredded cheddar cheese

    Step showing shredded cheddar cheese layered on top of the lasagna mixture in each bowl.
  • STEP
    3

    Bake or store

    If enjoying now, place the bowls on a rimmed baking sheet and bake at 350°F for 30 minutes or until the cheese is bubbly and starts to turn golden. Or place in the air fryer, and bake at 350°F for 10–15 minutes. Or microwave for 3-5 minutes. To store in the refrigerator or freezer, cover with lid and place in the refrigerator for up to 5 days or freezer for 2-3 months.

    Mexican lasagna bowls after baking, with melted cheese tops, cooling on a baking sheet.
    Quick Tip
    Top with avocado, sour cream, or pico de gallo if desired before eating.
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Multiple glass bowls filled with layered Mexican lasagna ingredients, each topped with fresh toppings.

What is Mexican lasagna?

Mexican lasagna is a Tex-Mex-inspired casserole that layers tortillas (instead of pasta) with seasoned meat, cheese, beans, and sauce—kind of like a mashup of enchiladas, tacos, and traditional lasagna. It’s typically baked until bubbly and cheesy, and often served with toppings like sour cream, avocado, or jalapeños.

Mexican lasagna bowl stands out from the typical versions

  • Low carb swap-ins – Most Mexican lasagna recipes are loaded with carbs from tortillas and beans, but this version keeps it keto-friendly with low carb tortillas and black soy beans. Each bowl has just 7.5g net carbs.
  • High protein – With 45g of protein per bowl, this one actually fills you up. I used chicken, but you can easily swap in ground beef, steak, or even more black soy beans if you want to keep it vegetarian.
  • Built for meal prep – These are made in individual oven-safe containers, so you can assemble a whole batch at once and toss them in the fridge or freezer. Then just reheat whenever you need something quick and satisfying.
  • Minimal cleanup – It’s basically a one-pot meal. No big chopping session or extra pans—just layer your ingredients straight into the container and bake. Done.

Ingredient swaps and variations

  • Swap the protein – Use ground beef, turkey, chicken, pork, or even shredded steak. Vegetarian? Try black soy beans, tofu crumbles, or a mix of beans and sautéed veggies.
  • Switch up the beans – If you’re not low carb, canned black beans, pinto beans, or refried beans all work. For low carb, stick with black soy beans or skip them entirely and just add more meat or veggies.
  • Change the tortillas – Use any low carb tortillas you like—almond flour, egg white, or cheese-based wraps all work. For a noodle version, hearts of palm lasagna sheets are a great low carb option.
  • Add more sauce – Drizzle extra enchilada sauce or even salsa between layers for more moisture and flavor. A mix of red and green enchilada sauces makes it even better.
  • Toss in extra veggies – Great way to use up what’s left in the fridge—try bell peppers, zucchini, spinach, onions, or chopped jalapeños. Just sauté before layering if they’re raw.
  • Add cheese variety – Cheddar works great, but you can mix in pepper jack, mozzarella, Monterey Jack, or even a little queso fresco for extra flavor.
  • Make it spicy – Add hot sauce, diced green chiles, chipotle powder, or cayenne to the sauce or meat layer if you like heat.
  • Top it off – After reheating, add sour cream, avocado, cilantro, or green onions for a fresh finish. You can also sprinkle on crushed pork rinds for a little crunch.

Meal prep tips and storage information

Meal Prep Tips

I layer everything into individual 2-cup oven-safe containers (these glass ones from Amazon are my go-to). It makes portioning easy and keeps cleanup minimal. You can prep a few days’ worth at once or go all in and freeze a full batch.

Fridge Storage

Once assembled, they’ll keep in the fridge for about 4–5 days. Just let them cool completely before sealing with a lid.

Freezer Storage

These freeze like a dream. Cover tightly with a lid or wrap and stash them in the freezer for up to 2–3 months. If you’re planning to reheat from frozen, I recommend using an oven-safe container to make things easier.

Reheating Instructions

From the fridge: Bake at 350°F for about 30 minutes until heated through, or pop one in the air fryer at 350°F for 10–15 minutes.
From frozen: Bake covered with aluminum foil at 375°F for 40–45 minutes, then uncover and bake another 10–15 to melt the cheese.
Or if you’re in a rush, microwave it for 3–5 minutes (make sure your container is microwave-safe).

Mexican Lasagna Bowls: FAQS

Can I freeze these bowls?

Yes! These are perfect for the freezer. Just assemble, cover tightly, and freeze. When you're ready to eat, thaw in the fridge overnight or bake straight from frozen—just add extra cook time.

Can I use regular noodles?

You can, but I recommend sticking with a low carb option if you're keeping it keto. Hearts of palm lasagna noodles work great here—they hold up well to the sauce and layers, and they help keep the carbs in check. Just layer them in like you would the tortillas.

What kind of tortillas should I use?

Use your favorite low carb tortillas! I used ones that are about 4–6 inches wide to fit the container better, but you can always cut larger ones to size.

Can I make this vegetarian?

Definitely. Swap the chicken for more black soy beans, or add in sautéed mushrooms or zucchini if you want a veggie boost. It’s super flexible.

What are black soy beans and where can I find them?

Black soy beans look like black beans but are much lower in carbs and higher in protein and fiber. They’re usually canned and you can find them online or in the health food aisle of some grocery stores.

Nutritional information & Macros

Nutrition Information

Mexican Lasagna Bowls

Servings: 4

Amount Per Serving
Calories 580
Fat 37g
Protein 44g
Total Carbs 34.5g
Net Carbs 7.5g

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