Mexican Lasagne Recipe

Name: Mexican Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound can Black beans, drained and rinsed; 14 oz can diced or stewed tomatoes; 4 oz can chopped mild green chilies; 2 c. frozen corn, thawed; 2 scallions, minced; 1/2 tsp cumin; 1/2 tsp dried oregano; 8 corn tortillas; 1 1/2 c. Monterey jack cheese or cheddar-style soy cheese; Reduced fat sour cream or soy yogurt (optional)

Servings: persons

1 pound can Black beans, drained and rinsed
14 oz can diced or stewed tomatoes
4 oz can chopped mild green chilies
2 c. frozen corn, thawed
2 scallions, minced
1/2 tsp cumin
1/2 tsp dried oregano
8 corn tortillas
1 1/2 c. Monterey jack cheese or cheddar-style soy cheese
Reduced fat sour cream or soy yogurt (optional)

1
1. Preheat oven to 400.
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2. Combine first 7 ingredients in a mixing bowl and mix thoroughly.
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3. Lightly oil a wide 2 quart casserole dish and layer as follows:
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1. 4 tortillas, overlapping
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2. half of the mixture
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3. half of the cheese
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4. repeat
8
4. Bake the casserole for 12 to 15 minutes or until the cheese is bubbly.
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5. Let stand for 1 to 2 minutes, cut into squares and serve.
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6. Top w/ sour cream if desired.

809

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: 1 pound can Black beans, drained and rinsed, 14 oz can diced or stewed tomatoes, 4 oz can chopped mild green chilies, 2 c. frozen corn, thawed, and more.

Yes, Mexican Lasagne 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 Lasagne

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