Meatless Mexican Lasagna

Meatless Mexican Lasagna
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 218.1
  • Total Fat: 2.6 g
  • Cholesterol: 3.3 mg
  • Sodium: 848.2 mg
  • Total Carbs: 36.1 g
  • Dietary Fiber: 7.6 g
  • Protein: 15.9 g

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


    1 cup frozen corn kernels, thawed
    One 10-oz. can diced tomatoes with green chiles, drained
    1/2 cup reduced sodium black beans, rinsed
    6 corn tortillas
    1 1/2 cups Morningstar Farms soy beef crumbles
    2 tsp. low sodium taco seasoning mix
    1 cup finely chopped red bell pepper
    1 cup finely chopped green bell pepper
    1/2 medium onion, chopped
    1 cup canned fat-free refried beans
    1 cup enchilada sauce
    1 cup fat free cheddar cheese, shredded


1. Preheat oven to 350 degrees. Spray a baking pan lightly with cooking spray. Set aside.

2. In a medium bowl, combine corn with the tomatoes and chiles. Cut each tortilla into 4 wedges for a total of 24 wedges.

3. Bring a large skillet to medium-high heat. Add soy crumbles and sprinkle with taco seasoning. Cook and stir until well mixed and hot, 2 - 3 minutes.

4. Transfer crumbles to a medium bowl. Add bell peppers, black beans, and onion to the skillet, and cook until slightly soft, 6 - 8 minutes.

5. Remove skillet from heat. Add beans and mix well.

6. Evenly spread and layer half of each ingredient in the baking pan: veggie-bean mixture, corn-tomato mixture, soy crumbles, tortilla wedges, enchilada sauce, and cheese. Repeat layering with remaining ingredients.

7. Bake until lasagna is hot and cheese has melted, about 25 minutes.

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