These Mexican lasagna roll ups basically taste like enchiladas in a different more fun form!  The truth is, my lasagnas don’t ever turn out, always a little too messy and don’t hold together well, so these roll ups are my “go to” fix! I  also LOVE serving these for large gatherings because you can completely make them ahead of time and then just pop them in the oven before dinner. They’re also filling enough that you don’t need to serve a side or multiple items. I  generally like to have more options for appetizers and then have a one pot/pan meal for dinner! The great thing about these Mexican Lasagna Roll Ups is that they are also incredibly easy to prep ahead of time. Below I’m sharing some time saving tips so you can spend a little less time in the kitchen!

One or Two Days Ahead:

  1. Make the Beans filling and refrigerate
  2. Make the sauce and refrigerate
  3. Make the Cilantro Jalapeño Sauce, store in a squeeze bottle and refrigerate.

Day of:

  1. Assemble the lasagna roll ups, pour the sauce over them and then cover them until you’re ready to bake them. (Pro tip: put an alarm on your phone to remind you when to put them into the oven so you don’t forget). Place the cheese and toppings on them at the very last, right before placing them in the oven to bake.

I’ve suggested drizzling my Jalapeño Cilantro Sauce all over these and if you like some extra heat, this Spicy Red Chutney is also amazing over any mexican food! If you want to serve this with a side some good options would be my Haryali Fried Rice with Corn, or Instant Pot Mexican Rice & Beans.





Mexican Lasagna Roll Ups

Prep Time 45 mins
Cook Time 45 mins
Servings 18 Roll Ups


  • 2 15 oz cans pinto beans, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1/2 cup salsa (I like Pace Picante Salsa)
  • 1 tsp cumin seeds
  • 3 spicy green chilis (thai or serrano or jalapeno), ficed finely
  • 3 tbsp taco seasoning
  • 2 tsp red chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tbsp minced garlic
  • 1 large onion diced small
  • 64 oz Ready Made Enchilada Sauce ( I prefer Frontera or La Preferida)
  • 3/4 cup sour cream, divided
  • 1/2 cup shredded cheese plus more for topping
  • 1/4 cup scallions diced small plus more for toppings
  • 1/4 cup cilantro finely chopped
  • 1 lb box lasagna sheets
  • 2 tbsp oil

Lasagna Toppings:

  • Shredded Cheese
  • shredded lettuce
  • scallions diced
  • pico de gallo
  • sliced jalapenos
  • finely chopped cilantro

Cilantro Jalapeno Sauce

    Blend the following in a mini chopper or food processor until smooth: (If using a blender, pulse until smooth but be careful to not make it too liquidy)

    • 1/2 cup Hellman's Mayo
    • 1 cup cilantro, chopped small
    • 2 Jalapenos, roughly chopped (use 1 for less heat) Use serranos or green thai chilis for more heat
    • 1/2 tsp cumin powder
    • 1 Large garlic clove (or two small ones)
    • 2 tsp freshly squeezed lime juice


    • Cook the lasagna noodles according to package directions until they are al dente- do not overcook. Rinse the noodles under cold water and smear with a tiny bit of oil and lay out separately to prevent them from sticking to one another.
    • In a food processor, puree the drained and rinsed beans with 1/4 cup of water until smooth. Set aside.
    • In a larget skillet or pot heat 2 tbsp of oil. Once the oil is hot add the cumin seeds and let them splutter for a few seconds. Next add in your diced onions, a pinch of salt and let the onions cook on medium heat until they are translucent (about 6-7 mintues) and golden around the edges.
    • Next add the garlic, taco seasoning, cumin powder, chili powder and coriander powder and stir for about 2 minutes. Add in the beans, 1/2 cup of salsa, 1/4 cup of sour cream, 1/3 cup of shredded cheese and stir until everything is well combined. Let this cook on low heat, stirring occasionally, for about 6-8 minutes.
    • Top with 1/4 cup cilantro, and 1/4 cup chopped scallions, mix well and remove from heat. Taste for salt and adjust if needed.

    Prepare the Sauce:

    • In a large pot over low heat whisk together the enchilada sauce with 1/2 cup of sour cream until smooth. Remove from Heat.

    Assemble the roll ups:

    • Preheat the oven to 350 degrees fahrenheit.
    • Spread about 1/4 cup of the prepared sauce on the bottom of a casserole/baking dish
    • Spread a large spoonful of the bean mixture along each lasagna sheet, top with a handful of cheese and gently roll up the sheets (do this firmly so you have a tight roll). Continue doing this until you've rolled up all of the lasagna sheets and place them so the closed flap side is facing down. Pour enough sauce over the rolls so they are covered. Top with Shredded cheese, scallions, cilantro, sliced jalapenos (optional) and Cover the baking dish with foil wrap and place in the oven for about 20 minutes.
    • Remove from the oven, top with shredded lettuce, drizzle with cilantro jalapeno sauce and serve hot!!