Corn Tortilla and Mixed Bean Lasagna

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1 tsp extra-virgin olive oil2 medium yellow onions, chopped (2 cups)2 medium bell peppers, cored and chopped2 tbsp minced garlic15 oz can black beans, rinsed and drained15 oz can pinto beans, rinsed and drained14 oz can diced tomatoes with juice4 oz can mild or hot chopped green chiles1 tbsp chili powder2 tsps ground cumin1 tsp salt12 white corn tortillas2 cups grated reduced-fat Monterey Jack cheese
Directions
Heat oven to 350 degrees. In a large saucepan over medium, heat the oil. Add the onions, bell peppers and garlic. Saute until vegs are soft, 5 to 7 minutes. Stir in both beans, the tomatoes, chiles, chili powder, cumin and salt. Remove from the heat and set aside.
In a 9-by13-inch baking dish (or 3 quart shallow baking dish), spread 1/2 cup of bean misture. Arrange 6 of the tortillas over the bean mixture, overlapping them slightly and having them come about 1 inch up the sides of the dish.
Spread half of the remaining bean misture over the tortillas. Sprinkle with the remaining bean mixture.
Coat one side of a piece of foil with cooking spray, then tightly cover the dish. Bake until the lasagna is bubbling and heated through, about 30 minutes. Uncover and top with the remaining cheese. Bake for 5 minutes more, or until the cheese is melted.

Number of Servings: 8

Recipe submitted by SparkPeople user ICLAIRE41.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 295.0
  • Total Fat: 11.7 g
  • Cholesterol: 29.7 mg
  • Sodium: 334.9 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 7.7 g
  • Protein: 14.0 g

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