Mexican Lasagna Recipe

Name: Mexican Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbs. olive oil, divided; 1 1/2 cups diced onion, divided; 2 tsp. ground cumin, divided; 1 tsp. ground coriander; 1 15-oz. can black beans, drained and rinsed; 1/4 cup chopped cilantro; 3 Tbs. lime juice; 2 cups grated carrots; 2 cups grated zucchini; 1/2 Tbs. chili powder; 1/2 tsp. garlic powder; 2 Tbs. chopped jalapeno pepper; 1/4 cup prepared salsa; 8 6-inch corn tortillas; 1 cup shredded low-fat cheddar cheese

Servings: persons

3 Tbs. olive oil, divided
1 1/2 cups diced onion, divided
2 tsp. ground cumin, divided
1 tsp. ground coriander
1 15-oz. can black beans, drained and rinsed
1/4 cup chopped cilantro
3 Tbs. lime juice
2 cups grated carrots
2 cups grated zucchini
1/2 Tbs. chili powder
1/2 tsp. garlic powder
2 Tbs. chopped jalapeno pepper
1/4 cup prepared salsa
8 6-inch corn tortillas
1 cup shredded low-fat cheddar cheese

1
Preheat oven to 350F.
2
Coat 9x9-inch baking dish with cooking spray.
3
Heat 1 Tbs.
4
oil in skillet over medium heat.
5
Add 3/4 cup onion, and saute 5 minutes.
6
Add 1 tsp.
7
cumin and coriander, and cook 5 minutes.
8
Puree onions with beans, cilantro and lime juice in blender.
9
Heat 2 Tbs.
10
oil in skillet over medium heat.
11
Saute remaining onion in oil 5 minutes.
12
Add carrots and zucchini, and cook 5 minutes more.
13
Stir in chili powder, garlic powder, jalapeno and remaining cumin, and cook 3 minutes.
14
Add salsa, and simmer 2 minutes.
15
Layer 4 tortillas, 1/2 bean mixture and 1/2 vegetable mixture in prepared pan.
16
Repeat, and top with cheese.
17
Bake 30 minutes, or until cheese has melted.

1139

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 15 ingredients. The key ingredients include: 3 Tbs. olive oil, divided, 1 1/2 cups diced onion, divided, 2 tsp. ground cumin, divided, 1 tsp. ground coriander, 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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