Mexican Lasagna Recipe

Name: Mexican Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 ½ cups onions, chopped; 1 lb zucchini, diced (about 3 cups); 2 ½ teaspoons ground cumin; 1 (14 1/2 ounce) can diced tomatoes with green chilies; 1 (15 ounce) can black beans, rinsed; 1 (11 ounce) can corn niblets, drained; 1 (10 ounce) can mild enchilada sauce; ½ cup cilantro, chopped; 5 (8 inch) whole wheat tortillas; 1 ¼ cups reduced-fat cheddar cheese, shredded; reduced-fat sour cream (optional)

Servings: persons

2 teaspoons olive oil
1 ½ cups onions, chopped
1 lb zucchini, diced (about 3 cups)
2 ½ teaspoons ground cumin
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (15 ounce) can black beans, rinsed
1 (11 ounce) can corn niblets, drained
1 (10 ounce) can mild enchilada sauce
½ cup cilantro, chopped
5 (8 inch) whole wheat tortillas
1 ¼ cups reduced-fat cheddar cheese, shredded
reduced-fat sour cream (optional)

1
Heat oven to 400 degrees F; coat a 3-quart round baking dish with nonstick spray.
2
Heat oil in large nonstick skillet over medium-high heat.
3
Add onion and saute 5 minutes.
4
Add zucchini and cumin, and saute 5 minutes or until zucchini is crisp-tender.
5
Stir in tomatoes, beans, corn, and enchilada sauce, bring to a simmer.
6
Remove from heat and stir in cilantro.
7
Put 1 tortilla in baking dish.
8
Top with 1 1/2 cups zucchini mixture; sprinkle with 1/4 cup cheese.
9
Repeat layers 4 times.
10
Cover with foil and bake 20-25 minutes until bubbly around edges and cheese is melted.
11
Cool 5 minutes.
12
Cut into wedges and serve with sour cream, if desired.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 ½ cups onions, chopped, 1 lb zucchini, diced (about 3 cups), 2 ½ teaspoons ground cumin, and more.

Yes, Mexican Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Lasagna

How did you like this recipe?

Frequently Asked Questions