Mexican Lasagna Recipe

Name: Mexican Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups frozen whole kernel corn, thawed; ⅓ cup sliced green onion; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1 (15 ounce) can black beans, rinsed and drained; 1 (14 1/2 ounce) can diced tomatoes; 1 (4 1/2 ounce) canchopped green chilies; 4 (6 inch) corn tortillas; 1 ½ cups reduced-fat Mexican cheese blend, shredded; 6 tablespoons fat free sour cream

Servings: persons

2 cups frozen whole kernel corn, thawed
⅓ cup sliced green onion
2 teaspoons ground cumin
2 teaspoons dried oregano
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
1 (4 1/2 ounce) canchopped green chilies
4 (6 inch) corn tortillas
1 ½ cups reduced-fat Mexican cheese blend, shredded
6 tablespoons fat free sour cream

1
Preheat oven to 400F.
2
Combine first 7 ingredients in a bowl.
3
Place 2 tortillas in an 11 x 7 inch baking dish coated with cooking spray.
4
Spoon half of corn mixture over tortillas.
5
Top with 3/4 cup cheese.
6
Repeat layers, ending with cheese.
7
Bake for 15 minutes.
8
Let stand 2 minutes, then top each serving with 1 tablespoon sour cream.

464

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.

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

You need 10 ingredients. The key ingredients include: 2 cups frozen whole kernel corn, thawed, ⅓ cup sliced green onion, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 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

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