Mexican Lasagna

TamTastic
TamTastic Posts: 19,224 Member
edited September 19 in Recipes
Mexican Lasagna

Ingredients
2 cups frozen whole-kernel corn, thawed
1/3 cup sliced green onions
2 teaspoons ground cumin
2 teaspoons dried oregano
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 (4.5-ounce) can chopped green chiles
4 (6-inch) corn tortillas
Cooking spray
1 1/2 cups (6 ounces) preshredded reduced-fat four-cheese Mexican blend (such as Sargento) or reduced-fat Monterey Jack cheese, divided
6 tablespoons plain low-fat yogurt


Preparation
Preheat oven to 400°.
Combine first 7 ingredients in a bowl. Place 2 tortillas in an 11 x 7-inch baking dish coated with cooking spray. Spoon half of corn mixture over tortillas. Top with 3/4 cup cheese. Repeat layers; end with cheese. Bake at 400° for 15 minutes. Let stand 2 minutes. Top each serving with 1 tablespoon yogurt.

Yield
6 servings

Nutritional Information
CALORIES 260(21% from fat); FAT 6.2g (sat 3.4g,mono 1.7g,poly 0.7g); IRON 3.3mg; CHOLESTEROL 11mg; CALCIUM 338mg; CARBOHYDRATE 39.3g; SODIUM 958mg; PROTEIN 16.8g; FIBER 5g



Cooking Light, SEPTEMBER 1999

Replies

  • TamTastic
    TamTastic Posts: 19,224 Member
    Mexican Lasagna

    Ingredients
    2 cups frozen whole-kernel corn, thawed
    1/3 cup sliced green onions
    2 teaspoons ground cumin
    2 teaspoons dried oregano
    1 (15-ounce) can black beans, rinsed and drained
    1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
    1 (4.5-ounce) can chopped green chiles
    4 (6-inch) corn tortillas
    Cooking spray
    1 1/2 cups (6 ounces) preshredded reduced-fat four-cheese Mexican blend (such as Sargento) or reduced-fat Monterey Jack cheese, divided
    6 tablespoons plain low-fat yogurt


    Preparation
    Preheat oven to 400°.
    Combine first 7 ingredients in a bowl. Place 2 tortillas in an 11 x 7-inch baking dish coated with cooking spray. Spoon half of corn mixture over tortillas. Top with 3/4 cup cheese. Repeat layers; end with cheese. Bake at 400° for 15 minutes. Let stand 2 minutes. Top each serving with 1 tablespoon yogurt.

    Yield
    6 servings

    Nutritional Information
    CALORIES 260(21% from fat); FAT 6.2g (sat 3.4g,mono 1.7g,poly 0.7g); IRON 3.3mg; CHOLESTEROL 11mg; CALCIUM 338mg; CARBOHYDRATE 39.3g; SODIUM 958mg; PROTEIN 16.8g; FIBER 5g



    Cooking Light, SEPTEMBER 1999
  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    I made this a few months ago. Got the idea from Rachel Ray. We loved it.
  • sheristeele
    sheristeele Posts: 39
    sounds great
  • jlauren6
    jlauren6 Posts: 209
    this sounds SOOOOO good!!!!!!!!!!!!!!!:bigsmile:
  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    this sounds SOOOOO good!!!!!!!!!!!!!!!:bigsmile:
    Oh girl... it is!!!
    It's so fast and simple.
  • TamTastic
    TamTastic Posts: 19,224 Member
    this sounds SOOOOO good!!!!!!!!!!!!!!!:bigsmile:
    Oh girl... it is!!!
    It's so fast and simple.
    I might make it tomorrow night for my mother in law.
  • rissa1322
    rissa1322 Posts: 107
    can u add meat? into the layers?
  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    can u add meat? into the layers?
    Oh yeah.
    You just have to recalculate the nutrition info.

    ~Joanna:flowerforyou:
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