Mexican Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 289.3
  • Total Fat: 7.0 g
  • Cholesterol: 7.9 mg
  • Sodium: 742.4 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 10.0 g
  • Protein: 18.6 g

View full nutritional breakdown of Mexican Lasagna calories by ingredient
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Number of Servings: 6


    1 can black beans, drained and rinsed
    1 can pinto beans, drained and rinsed
    6 corn tortillas (taco sized)
    1 onion
    2 cloves garlic
    1 tsp cumin
    1/2 C salsa
    2 C low fat cheese
    1 can enchilada sauce (19 oz)


Preheat oven to 375. In a large skillet, saute onion and garlic in 1 Tbs oil. Add both beans and heat through. If desired, mash 1/2 the beans. Add cumin, salt, peppper, and salsa to bean mixture. Remove from heat.

In an 8X8 in baking dish (sprayed with cooking spray), pour a bit of enchilada sauce in the bottom on the pan. Cut tortillas in half and arrage 2 in the bottom of the pan. Add 1/2 the bean mixture, 1/3 of the enchilada sauce, and 1/3 of the cheese. Repeat, and end with another layer of tortillas, sauce and cheese. Bake for 35-40 minutes until heated through and cheese is melted and bubbly.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MOLLY2977.

TAGS:  Vegetarian Meals |

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