| Mexican Lasagna
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| Servings: 6 Category: Casserole/Chili/Stew |
(111 ratings) |
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Nutrition
Information:
Calories:
360
Protein:
18g
Carbs:
61 g
Fat:
5 g
Saturated Fat:
1 g
Sodium:
350 mg
Fiber:
13 g
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Ingredients - 2 tsp olive oil
- 1-1/2 cup onion, chopped
- 3 garlic cloves, minced
- 1 green pepper, coarsely chopped
- 1 red pepper, coarsely chopped
- 1 tsp ground cumin
- 2 tsp chili powder
- 1/8 tsp cayenne pepper
- 1 cup frozen or fresh corn kernels
- 15 oz can dark red kidney beans, rinsed and drained
- 15 oz can black beans, rinsed and drained
- 1 cup no added salt tomato sauce
- 4 oz can diced green chilies, drained nonstick cooking spray
- 6 corn tortillas
- 1 cup fat free ricotta cheese
- 3/4 cup low fat cheddar cheese, shredded
Instructions - In large skillet, heat oil over medium high heat. Sauté onion, garlic, and peppers for 5 minutes. Stir in spices and sauté 1 additional minute.
- Remove from heat. Mix in corn, beans, tomato sauce, and diced green chilies. Spray 13” x 9” dish with cooking spray.
- Place 3 tortillas in the dish arranging to cover the bottom. Spoon in half of the corn mixture, and spread ˝ cup ricotta cheese on top.
- Sprinkle with half of the cheddar cheese. Repeat layers, using up all the ingredients.
- Cook, uncovered at 350°F for 45 minutes, until casserole is thoroughly heated and cheddar cheese has melted. Let stand 5 minutes before serving.
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