Mexican Lasagna

Prep Time: 20 minutes
Cooking Time: 35 minutes
Brought to you by Wholesome Temptation™
2 yellow onions, chopped
3 cloves garlic, minced
Extra-virgin olive oil (to sauté onion and garlic)
2 cans (15 oz) pinto beans, no salt added and drained
1 small can green chilies
2 cans (15 oz) chili-style or fire roasted tomatoes
1-2 tbsp chili powder to taste
1 tbsp cumin or to taste
8 corn tortillas
2 cups shredded Mexican-style cheese

Preheat oven to 350 degrees F.  Sauté onion and garlic in a large frying pan for a few minutes.  Add beans, chilies, tomatoes, and spices.  Simmer for 20 minutes, stirring occasionally.  Spread ⅓ of bean mixture in a 9x13-inch baking dish.  Top with 4 tortillas and 1 cup cheese.  Repeat layers using ½ of remaining bean mixture, all of the tortillas, and cheese.  Top with remaining bean mixture.  Cover with foil and bake for 35
minutes.

Note:  If you are on a sodium-restricted diet, this recipe can be modified to use no salt added tomatoes or fresh tomatoes.

Makes 6 servings

Nutrition information per serving:  Calories: 440; Total Fat: 12g; Saturated Fat: 7g; Sodium: 848mg; Carbohydrate: 61g; Fiber: 10g; Protein: 22g
mexican-lasagna
 

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