Mexican Lasagna
- Minutes to Cook:
- Number of Servings: 8
Ingredients
(2tsp) Olive Oil(1.5 cups) Chopped Onion(1lb, about 3 cups) Zuchini(2.5 tsp) Ground Cumin(1 can) Diced Tomatoes- no sugar added(1/2 can) diced green chiles(1 can) rinsed black beans(1 can) drained corn(1 can) mild enchilada sauce(1/2 c) chopped Cilantro(5) 8 inch whole wheat tortilla(1.25c) shredded reduced fat cheddargarnish with reduced fat sour cream
Heat oven to 400 and coat (2) 9 inch pie pans with cooking spray
Heat oil in large skillet over med-high heat. add onion and saute 5 mins, add zuchini and cumin and sautee 5 more mins or until zuchini is crisp tender. Stir in tomatoes, beans, corn, and enchilada sauce and bring to a simmer. Remove from heat and stir in cilantro.
Put 1 tortilla on bottom, then top with 1.5C of mixture, then 1/4C cheese and repeat layering.
Cover with foil and bake 20-25 minutes until bubbly around the edges and cheese is melted. Cool for 5 mins.
Number of Servings: 8
Recipe submitted by SparkPeople user KBOONE04.
Heat oil in large skillet over med-high heat. add onion and saute 5 mins, add zuchini and cumin and sautee 5 more mins or until zuchini is crisp tender. Stir in tomatoes, beans, corn, and enchilada sauce and bring to a simmer. Remove from heat and stir in cilantro.
Put 1 tortilla on bottom, then top with 1.5C of mixture, then 1/4C cheese and repeat layering.
Cover with foil and bake 20-25 minutes until bubbly around the edges and cheese is melted. Cool for 5 mins.
Number of Servings: 8
Recipe submitted by SparkPeople user KBOONE04.
Nutritional Info Amount Per Serving
- Calories: 274.1
- Total Fat: 6.6 g
- Cholesterol: 12.5 mg
- Sodium: 509.2 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 7.8 g
- Protein: 13.0 g
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