ADL Mexican Lasagna

ADL Mexican Lasagna
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 357.2
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,209.2 mg
  • Total Carbs: 60.9 g
  • Dietary Fiber: 14.5 g
  • Protein: 20.1 g

View full nutritional breakdown of ADL Mexican Lasagna calories by ingredient
Submitted by:

Number of Servings: 8


    1 green bell pepper
    1 red bell pepper
    5 cloves garlic, minced
    1 yellow onion, chopped
    3 cups black beans
    2 medium tomatoes, diced
    1 tsp chili powder
    1/2 tsp cumin
    12 corn tortillas
    3 cups fat free refried beans
    1 cup salsa
    1 jar enchilada sauce (1.5 cups)
    1 can sliced olives


Preheat oven to 375 F.

In a non-stick pan with a little water (1 tbsp.), sauté the peppers, garlic, and onion for about 3 minutes, or until softened. Add the black beans, tomatoes, chili powder, and cumin. Set aside.

Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (you may cut some of them to fit). Make sure you cover the entire bottom of the pan.

Combine the refried beans and salsa and heat until bubbly. Spread half of them evenly over the tortillas. Cover the refried beans with half of the black bean mixture.

Add another layer of tortillas and repeat the layers of refried beans and black beans. Cover with a final layer of tortillas, pour the enchilada sauce over the top, and sprinkle with black olives.

Cover and bake for 30 minutes. Allow it to cool for 10 minutes before serving.

Rate This Recipe