Vegetarian Mexican Lasagna adapted by Desiree

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 268.9
  • Total Fat: 11.1 g
  • Cholesterol: 29.8 mg
  • Sodium: 765.0 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 7.9 g
  • Protein: 14.9 g

View full nutritional breakdown of Vegetarian Mexican Lasagna adapted by Desiree calories by ingredient
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No-meat version of a taco-flavored lasagna (not terribly low-cal though) No-meat version of a taco-flavored lasagna (not terribly low-cal though)
Number of Servings: 8


    1 large can no-sodium tomatoes
    1/2 can black beans
    1 can pinto beans
    8 oz cheddar cheese, shredded
    3 burrito-sized whole wheat tortillas
    cumin, chili powder, garlic powder, spices to taste
    2 tbsp red sauce (taco sauce, enchilda sauce, etc)

    equipment: masher, 8 x 8 baking pan.


Cook canned tomatoes with spices to taste until made into a sauce; stir in red sauce.

Mash pinto beans and panfry in nonstick skillet with cumin & spices to taste.

Lightly mash black beans (leaving about 2/3 whole).

Cut tortillas in half. Dip in tomato sauce to coat and lay in pan, cut side against a wall (two pieces makes one layer).

Layer refried beans, cheese, tomato sauce, black beans, and repeat with another layer of tortillas and toppings. Lay last pair of halves on top and sprinkle with remaining cheese.

Bake at 350 for 35 minutes or until bubbly. Let stand 5-10 minutes.

This recipe can be adjusted to be lower-calorie and lower-sodium by choosing low-fat cheese, reduced-carb tortillas and/or no-sodium-added beans.

Makes 8 small (2-inch square) servings or 4 large ones.

Number of Servings: 8

Recipe submitted by SparkPeople user PURPLEPSYCHE.

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