Reduced Fat Mexican Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
One Large Red Pepper, Chopper (~ 1 cup)One Green Pepper, Chopped (~ 1 Cup)One medium Onion, CHopped1.5 Cup Chopped/Diced Carrots2 Cans Organic Pinto Beans, Drained and WELL rinsed (to remove sodium)1 Can NO-Salt added Corn1T Cumin1/2 T Coriander1tsp Chili PowderDash cayenne pepper (more as desired)12 oz (3 cups) 2% Shredded Mexican Cheese1.5 Cups Salsa1 pkg. Soft Corn Tortillas (12) -- Cut in 1/2
Preheat oven to 400 Degrees.
In a sKillet, saute vegetables in oil until softened. Add corn, beans and spices and heat thru. In a 9/13 or Lasagne pan, lay 1 layer of tortillas on bottom. Spoon about 1/3 of bean mixture, followed by 1/3 of the cheese. Repeat a second time..
The 3rd time, pour the Salsa over the bean mixture prior to the cheese.
BAKE, lightly covered with foil, for about 15 minutes. Uncover and bake another 10 minutes or until cheese is lightly browned.
Number of Servings: 8
Recipe submitted by SparkPeople user EMAOFTHREE.
In a sKillet, saute vegetables in oil until softened. Add corn, beans and spices and heat thru. In a 9/13 or Lasagne pan, lay 1 layer of tortillas on bottom. Spoon about 1/3 of bean mixture, followed by 1/3 of the cheese. Repeat a second time..
The 3rd time, pour the Salsa over the bean mixture prior to the cheese.
BAKE, lightly covered with foil, for about 15 minutes. Uncover and bake another 10 minutes or until cheese is lightly browned.
Number of Servings: 8
Recipe submitted by SparkPeople user EMAOFTHREE.
Nutritional Info Amount Per Serving
- Calories: 335.8
- Total Fat: 10.3 g
- Cholesterol: 30.0 mg
- Sodium: 644.5 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 10.9 g
- Protein: 18.1 g
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