Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 328.1
- Total Fat: 8.9 g
- Cholesterol: 10.0 mg
- Sodium: 1,334.1 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 8.6 g
- Protein: 15.9 g
View full nutritional breakdown of One Dish Vegetarian Enchilada Lasagna calories by ingredient
One Dish Vegetarian Enchilada Lasagna
Submitted by: SHEF11308Introduction
Because I'm a medical student that lives alone, I need healthy and easy to prepare meals for one person that will last in the refrigerator for a couple of days and that is easy to take to school with me for lunch. Also, I wanted to make sure that it was filling with plenty of different food groups. Because I'm a medical student that lives alone, I need healthy and easy to prepare meals for one person that will last in the refrigerator for a couple of days and that is easy to take to school with me for lunch. Also, I wanted to make sure that it was filling with plenty of different food groups.Number of Servings: 9
Ingredients
-
4 10" flour tortillas
2 cups 2% shredded Mexican chese
1 can black beans (15oz)
1 can whole kernel corn (15.25 oz)
1 can vegetarian refried beans (16 oz)
1 small can red enchilada sauce (10 oz)
1 cup of chopped bell pepper (any color!)
Cayenne Pepper
Cumin
Canola Oil
Directions
Preheat oven to 350 F
1. Warm refried beans in a small sauce pan with 1 tsp oil to make sure it doesn't stick. Add cayenne pepper and cumin to taste and any other spices that you would like.
2. Place one tortilla in the bottom of a 9"x9" baking pan (I use a Pyrex).
3. Spread beans in one even layer over the tortilla.
4. Layer one tortilla over the beans.
5. Drain black beans and corn and rinse to clean. Add in an even layer over the tortilla in pan. Pour in some of the enchilada sauce to cover the black beans and corn (maybe 1/2 cup)
6. Layer one tortilla over the corn and black beans. Spread half the cheese over this. Add a small amount of enchilada sauce to this.
7. Layer another tortilla. Spread the rest of the cheese and pour over the rest of the enchilada sauce.
8. Sprinkle the chopped bell peppers over the cheese.
Put in the oven and cook until the cheese is bubbling and the whole thing is hot. Let cool and cut into 9 equal pieces. Serve with side dishes or salad.
Number of Servings: 9
Recipe submitted by SparkPeople user SHEF11308.
1. Warm refried beans in a small sauce pan with 1 tsp oil to make sure it doesn't stick. Add cayenne pepper and cumin to taste and any other spices that you would like.
2. Place one tortilla in the bottom of a 9"x9" baking pan (I use a Pyrex).
3. Spread beans in one even layer over the tortilla.
4. Layer one tortilla over the beans.
5. Drain black beans and corn and rinse to clean. Add in an even layer over the tortilla in pan. Pour in some of the enchilada sauce to cover the black beans and corn (maybe 1/2 cup)
6. Layer one tortilla over the corn and black beans. Spread half the cheese over this. Add a small amount of enchilada sauce to this.
7. Layer another tortilla. Spread the rest of the cheese and pour over the rest of the enchilada sauce.
8. Sprinkle the chopped bell peppers over the cheese.
Put in the oven and cook until the cheese is bubbling and the whole thing is hot. Let cool and cut into 9 equal pieces. Serve with side dishes or salad.
Number of Servings: 9
Recipe submitted by SparkPeople user SHEF11308.
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