Mexican Lasagna Bowls

Step by Step Instructions

1. 1

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

   For this step

   • 4 tortillas
2. 2

   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.

   For this step

   • 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
3. 3

   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.