Lasagna with Mex appeal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups chopped onions2 cloves garlic, minced1.5 cups chopped green bell peppers1 can (28 oz) tomatoes, undrained and cut up1 cup salsa (mild, medium or hot)2 tsp ground cumin1 can (19 oz) black beans, drained and rinsed1 can (19 oz) red kidney beans, drained and rinsed12 6-inch corn tortillas1.5 cups shredded Kraft Tex Mex cheese
Spray a large saucepan with non-stick spray, add onions, garlic, and green peppers. Cook and stir over medium heaat until veggies are softened, about 5 mins. Add tomatoes, salsa and cumin. Bring to boil, reduce heat to low and simmer uncovered for 10 min. Stir in black beans and kidney beans. Remove from heat.
Spray a 13x9 inch baking dish with non-stick spray. Spread 1/3 of bean mixture over bottom. cover with half the tortillas and half the cheese. Spoon another 1/3 of bean mixture on top of cheese, followed by remaining tortillas and the last of the bean mixture. Sprinkle remaining cheese on top.
Cover and bake at 350 for 35 mins. Let cool for 10 mins before serving. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user FRAN2008.
Spray a 13x9 inch baking dish with non-stick spray. Spread 1/3 of bean mixture over bottom. cover with half the tortillas and half the cheese. Spoon another 1/3 of bean mixture on top of cheese, followed by remaining tortillas and the last of the bean mixture. Sprinkle remaining cheese on top.
Cover and bake at 350 for 35 mins. Let cool for 10 mins before serving. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user FRAN2008.
Nutritional Info Amount Per Serving
- Calories: 338.8
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 568.5 mg
- Total Carbs: 55.0 g
- Dietary Fiber: 14.8 g
- Protein: 17.3 g
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