Black Bean and Chicken Mexican Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 261.2
- Total Fat: 8.9 g
- Cholesterol: 32.5 mg
- Sodium: 190.0 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 6.4 g
- Protein: 17.3 g
View full nutritional breakdown of Black Bean and Chicken Mexican Lasagna calories by ingredient
Introduction
Colorful healthy comfort food packed with veggies. You choose the sodium level. Tons of fiber and protein. Low cal. YUMMY Colorful healthy comfort food packed with veggies. You choose the sodium level. Tons of fiber and protein. Low cal. YUMMYNumber of Servings: 8
Ingredients
-
* 365 No Salt Black Beans, 15 oz - 1 can drained of 1/2 the liquid
* Zucchini, 2 cup, cut into small pieces
* Onions, raw, 1 cup or 1/2 a large, chopped
* Green Bell Peppers 0.5 cup, chopped
* 1 Jalapeno chopped
* 3 large boneless skinless Chicken Breast, grilled and cut into 1 inch pieces
* Green Bell Peppers 0.5 cup, chopped
* Red Ripe Tomatoes, 1 cup, chopped and seeded
* Sour cream, fat free, 1 cup
* Egg, fresh, 2 large
* Cheddar Cheese, 1 cup, shredded
* 8-12 6"Corn Tortillas
* Olive Oil, 2 tbsp
* *Cumin seed, .5 tbsp
* Smoked Paprika, 2 tbsp - use Chili Powder if you don't have smoked paprika
salt and pepper to taste
Directions
Preheat oven to 350
In a large nonstick pan saute onion, jalapeno, green bell pepper and zucchini in 1 Tbs olive oil. Once they have reached your desired consistency (I prefer they are not mushy) add the grilled chicken and sprinkle with cumin and salt and pepper to taste.
In a medium sauce pan saute the red bell peppers and tomatoes then add beans, sprinkle with the smoked paprika and cook on medium heat to thicken stirring often. (watch them, they will burn or stick if too hot)
In a medium bowl, mix sour cream with eggs until smooth.
In a 9x13 glass baking dish sprayed with nonstick spray put 1/2 the chicken mixture in the bottom. Pour 1/2 the sour cream mixture and spread evenly over bottom of the pan. Place tortillas to cover the chicken mixture.
Pour bean mixture on top of the tortillas. Top the beans with 1/2 the cheddar cheese. Cover this layer with the rest of the tortillas and top with the remaining chicken mixture and sour cream sauce, gently spreading even. Place remaining cheddar on top. Cover and bake for 30-35 min. remove cover, return to oven for 15 additional minutes
Number of Servings: 8
Recipe submitted by SparkPeople user MLOEFFLER.
In a large nonstick pan saute onion, jalapeno, green bell pepper and zucchini in 1 Tbs olive oil. Once they have reached your desired consistency (I prefer they are not mushy) add the grilled chicken and sprinkle with cumin and salt and pepper to taste.
In a medium sauce pan saute the red bell peppers and tomatoes then add beans, sprinkle with the smoked paprika and cook on medium heat to thicken stirring often. (watch them, they will burn or stick if too hot)
In a medium bowl, mix sour cream with eggs until smooth.
In a 9x13 glass baking dish sprayed with nonstick spray put 1/2 the chicken mixture in the bottom. Pour 1/2 the sour cream mixture and spread evenly over bottom of the pan. Place tortillas to cover the chicken mixture.
Pour bean mixture on top of the tortillas. Top the beans with 1/2 the cheddar cheese. Cover this layer with the rest of the tortillas and top with the remaining chicken mixture and sour cream sauce, gently spreading even. Place remaining cheddar on top. Cover and bake for 30-35 min. remove cover, return to oven for 15 additional minutes
Number of Servings: 8
Recipe submitted by SparkPeople user MLOEFFLER.