Meatless Mexican Lasagna

Name: Meatless Mexican Lasagna Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 cup frozen corn kernels thawed; One 10-oz. can diced tomatoes with green chiles drained; 1/2 cup reduced sodium black beans rinsed; 6 corn tortillas; 1 1/2 cups Morningstar Farms soy beef crumbles; 2 tsp. low sodium taco seasoning mix; 1 cup finely chopped red bell pepper; 1 cup finely chopped green bell pepper; 1/2 medium onion chopped; 1 cup canned fat-free refried beans; 1 cup enchilada sauce; 1 cup fat free cheddar cheese shredded

Minutes to Prepare: 10
Minutes to Cook: 40

Number of Servings: 6

Ingredients

1 cup frozen corn kernels, thawedOne 10-oz. can diced tomatoes with green chiles, drained1/2 cup reduced sodium black beans, rinsed6 corn tortillas1 1/2 cups Morningstar Farms soy beef crumbles2 tsp. low sodium taco seasoning mix1 cup finely chopped red bell pepper1 cup finely chopped green bell pepper1/2 medium onion, chopped1 cup canned fat-free refried beans 1 cup enchilada sauce1 cup fat free cheddar cheese, shredded

Directions

1. Preheat oven to 350 degrees. Spray a baking pan lightly with cooking spray. Set aside.

2. In a medium bowl, combine corn with the tomatoes and chiles. Cut each tortilla into 4 wedges for a total of 24 wedges.

3. Bring a large skillet to medium-high heat. Add soy crumbles and sprinkle with taco seasoning. Cook and stir until well mixed and hot, 2 - 3 minutes.

4. Transfer crumbles to a medium bowl. Add bell peppers, black beans, and onion to the skillet, and cook until slightly soft, 6 - 8 minutes.

5. Remove skillet from heat. Add beans and mix well.

6. Evenly spread and layer half of each ingredient in the baking pan: veggie-bean mixture, corn-tomato mixture, soy crumbles, tortilla wedges, enchilada sauce, and cheese. Repeat layering with remaining ingredients.

7. Bake until lasagna is hot and cheese has melted, about 25 minutes.

Serving Size:�Makes 6 servings

Servings Per Recipe: 6

Nutritional Info Amount Per Serving