Mexican Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 320.5
- Total Fat: 5.0 g
- Cholesterol: 3.0 mg
- Sodium: 883.3 mg
- Total Carbs: 56.2 g
- Dietary Fiber: 11.7 g
- Protein: 15.0 g
View full nutritional breakdown of Mexican Lasagna calories by ingredient
Introduction
Updated 7/2013: This was inspired by the Chilaquiles Casserole recipe in Eating Well (June/July 2006). Over the years I have changed it so much that it is now a completely different dish. Here's a link to the Eating Well recipe http://www.eatingwell.com/recipes/chilaquiles_casserole.html
Update 1/12/2015
1.I deleted oil from this recipe. If you prefer to sauté the vegetables in oil instead of steam frying them, you'll need to adjust the nutritional stats. The oil adds nothing to the flavor of the dish.
2. I didn't have any zucchini, so I used thawed frozen chopped spinach. It was delicious! Being able to use spinach makes this a pantry meal, assuming one keeps tortillas on hand. (I usually have a package in the freezer.) Updated 7/2013: This was inspired by the Chilaquiles Casserole recipe in Eating Well (June/July 2006). Over the years I have changed it so much that it is now a completely different dish. Here's a link to the Eating Well recipe http://www.eatingwell.com/recipes/chilaqui
les_casserole.html
Update 1/12/2015
1.I deleted oil from this recipe. If you prefer to sauté the vegetables in oil instead of steam frying them, you'll need to adjust the nutritional stats. The oil adds nothing to the flavor of the dish.
2. I didn't have any zucchini, so I used thawed frozen chopped spinach. It was delicious! Being able to use spinach makes this a pantry meal, assuming one keeps tortillas on hand. (I usually have a package in the freezer.)
Number of Servings: 8
Ingredients
-
1 medium onion, diced
2-15 oz cans black beans, rinsed and drained (Eden Organic Black Beans, no salt added preferred)
1 medium zucchini, diced to approximate size of corn kernel or bean (You want at least 1 1/2 cups of diced zucchini.)
1 10-oz can Rotel Original Diced Tomatoes and Green Chilies
2 C frozen corn, thawed (or fresh corn)
1 Tbsp ground cumin
1/2 tsp chipotle pepper granules
14 - 6" corn tortillas
3 cups red enchilada sauce
1 C shredded reduced fat cheddar cheese or Mexican blend (use Daiya or another dairy-free cheese to make this dish dairy-free and vegan)
Tips
* As is the case with many dishes, this is even better the second day.
* Wrap individual portions in plastic wrap and wrap that in foil and freeze.
* Nutrition info for this recipe was based on La Victoria Red Enchilada Sauce. If you make your own enchilada sauce or use another brand, it probably won't be accurate.
** To make this dish dairy-free or vegan, use a vegan "cheese" like Daiya.
Directions
1. Preheat oven to 400 F. Lightly coat 9 x 13 baking pan with oil (or cooking spray). A lasagna pan is perfect for this dish.
2. Heat 4-5 qt saucepan over medium high heat. Add onion and steam fry until soft, about 5 minutes. Add spices and a small amount of water; stir to coat onions with spices. When fragrant, add zucchini, beans, tomatoes, corn, Rotel tomatoes, and enchilada sauce. Cook, stirring occasionally until the vegetables are heated through, about 5 minutes.
3. Line the bottom of the pan with the tortillas - you will probably have to cut some of them to fit your pan. Top with 1/2 of the vegetable/sauce mixture and 1/2 of the cheese. Repeat with a second layer. Cover with foil.
4. Bake the casserole for 30 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is completely melted, about 10 minutes more. Let sit at least 10 minutes before serving.
Eating Well Tip: This casserole may be prepared ahead through Step 3 and refrigerated for up to 1 day. Bring to room temperature before putting in the oven.
2. Heat 4-5 qt saucepan over medium high heat. Add onion and steam fry until soft, about 5 minutes. Add spices and a small amount of water; stir to coat onions with spices. When fragrant, add zucchini, beans, tomatoes, corn, Rotel tomatoes, and enchilada sauce. Cook, stirring occasionally until the vegetables are heated through, about 5 minutes.
3. Line the bottom of the pan with the tortillas - you will probably have to cut some of them to fit your pan. Top with 1/2 of the vegetable/sauce mixture and 1/2 of the cheese. Repeat with a second layer. Cover with foil.
4. Bake the casserole for 30 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is completely melted, about 10 minutes more. Let sit at least 10 minutes before serving.
Eating Well Tip: This casserole may be prepared ahead through Step 3 and refrigerated for up to 1 day. Bring to room temperature before putting in the oven.