Meatless Mexican Lasagna
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
Number of Servings: 6
Ingredients
-
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
Directions
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.
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.