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  Frozen corn 2 Cup (32 tbs), thawed
  Canned black beans 15 Ounce, drained, rinsed (1 Can)
  Diced tomatoes with basil, oregano and garlic 14 1⁄2 Ounce, undrained (1 Can)
  Canned chopped green chilies 4 Ounce (1 Can)
  Green onions 3 , sliced
  Dried oregano 2 Teaspoon
  Ground cumin 2 Teaspoon
  Corn tortillas 4 (6 Inch Each)
  Shredded mexican cheese blend 6 Ounce (1 1/2 Cup)
  Plain yogurt 6 Tablespoon

In a bowl, combine the first seven ingredients.
Place two corn tortillas in an 11-in.x 7-in.x 2-in.baking dish coated with cooking spray.
Spread the tortillas with half of the corn mixture; sprinkle with half of the cheese.
Repeat the layers.
Bake, uncovered, at 400° for 15-20 minutes or until heated through.
Let stand for 5 minutes.
Garnish each serving with a dollop of yogurt.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1910 Calories from Fat 427

% Daily Value*

Total Fat 47 g71.9%

Saturated Fat 24 g120.2%

Trans Fat 0 g

Cholesterol 101.7 mg33.9%

Sodium 4876.2 mg203.2%

Total Carbohydrates 273 g91.1%

Dietary Fiber 43.9 g175.6%

Sugars 33.6 g

Protein 94 g188.7%

Vitamin A 161.8% Vitamin C 135.2%

Calcium 353% Iron 115.4%

*Based on a 2000 Calorie diet

Meatless Mexican Lasagna Recipe