Rumbamel's Baja Lasagna (Richard Simmon's)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
-1/2 C chopped white onions-2 cans 14.5 oz each diced tomatos-1 can black beans drained and rinsed-1 can red beans drained and rinsed (I use Walmart because they have no added sugar)-1 can 3oz diced green chiles-2 cans mushrooms drained (the can says it's 1 whole cup, but that's not what I get when I drain it, that's why the nutrition says 2C)-1 T ground Cumin-1 T chili powder-2C, 1 bag, 8 oz pizza cheese from Shop n Save (it's a blend that's lower in fat and calories that most) divided -8 corn tortillas-3/4 C Daisy Lite Sour Cream
Chop your onions, drain and rinse your beans, drain your mushrooms, cut your tortillas into 5 equal 1 inch strips, measure out all other ingredients and have them ready.
Saute onions in a nonstick large pot over med/high heat about 4 minutes until tender. Add tomatos, beans chiles, shrooms and spices. Stir well. Bring to a boil and then simmer for 10 minutes uncovered.
Preheat the oven to 350 degrees. Layer a 9 x 13 x 2 casserole dish with 1/3 of the tortillas (about 16) and then top with 1/4 of the tomato mix (about 2 cups). Add 1/3 of the cheese (2/3 c) then another 1/3 of the tortillas and another 1/4 of the tomato mix and then another 1/3 of the cheese. Then end with the last 1/3 of the tortillas, another 1/4 of the tomato mix, another 2/3 c of cheese, then add all the sour cream on top and spread around. Top the sour cream with the remaining tomato mix and if you have any cheese left sprinkle it on top. I did, so I guess the bag doesn't measure exactly.
Bake for 30 min.
Makes 6 servings.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user RUMBAMEL.
Saute onions in a nonstick large pot over med/high heat about 4 minutes until tender. Add tomatos, beans chiles, shrooms and spices. Stir well. Bring to a boil and then simmer for 10 minutes uncovered.
Preheat the oven to 350 degrees. Layer a 9 x 13 x 2 casserole dish with 1/3 of the tortillas (about 16) and then top with 1/4 of the tomato mix (about 2 cups). Add 1/3 of the cheese (2/3 c) then another 1/3 of the tortillas and another 1/4 of the tomato mix and then another 1/3 of the cheese. Then end with the last 1/3 of the tortillas, another 1/4 of the tomato mix, another 2/3 c of cheese, then add all the sour cream on top and spread around. Top the sour cream with the remaining tomato mix and if you have any cheese left sprinkle it on top. I did, so I guess the bag doesn't measure exactly.
Bake for 30 min.
Makes 6 servings.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user RUMBAMEL.
Nutritional Info Amount Per Serving
- Calories: 411.7
- Total Fat: 14.7 g
- Cholesterol: 10.0 mg
- Sodium: 498.9 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 4.8 g
- Protein: 22.7 g
Member Reviews
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GIGGLES201121
many of the canned products is very high in sodium i would get the beans in bag that you cook yourself. they don't have added sugar nor salt. It make take a bit longer to cook but it is better for you. to much salt in a diet is not healthy. Also some of the cheese blends have additives! - 3/10/11
Reply from RUMBAMEL (3/10/11)
I don't have high blood pressure, but don't add salt to my meals often anyway. I do make an effort to drain and rinse and check labels. I did Suzanne Somers for a couple years and heavily monitored my sugars. I now just eat in moderation because it became time consuming. Thanks for your input.