Tortilla Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
7 oz package Spanish rice mix11 oz can whole kernel corn with sweet peppers14.5 oz can diced tomatoes2 15 oz cans black beans10 6-inch corn tortillas1 1/2 cups shredded Monterey Jack cheese
Prepare rice according to package directions (including diced tomatoes), substituting canned corn, undrained, for 1/2 cup of the liquid. In a medium bowl, slightly mash undrained beans. Place 5 tortillas in the bottom of a greased 3-quart rectangular baking dish, overlapping and placing slightly up the sides of the dish (cut one tortilla in half to cover the middle). Spoon beans evenly over tortillas. Sprinkle with 3/4 cup of cheese. Top with remaining tortillas. Spoon cooked rice over tortillas. Bake, covered, at 400 for 30 minutes. Uncover and sprinkle with remaining 3/4 cup cheese. Bake 5 minutes more or until cheese is melted. Let stand 10 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user KARICHELLE.
Number of Servings: 8
Recipe submitted by SparkPeople user KARICHELLE.
Nutritional Info Amount Per Serving
- Calories: 370.9
- Total Fat: 9.8 g
- Cholesterol: 17.0 mg
- Sodium: 852.4 mg
- Total Carbs: 60.2 g
- Dietary Fiber: 10.7 g
- Protein: 16.0 g
Member Reviews
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HEALTHY4CONNOR
Why is this in the fish category? - 5/18/09
Reply from KARICHELLE (6/1/09)
Because Fish & Vegetarian were once one category and when SP split them into two, all of the ones that were in that category defaulted to "Fish."