Tuesday, November 15, 2011

MEXICAN LASAGNA (VEGETARIAN)



Made this for my family the other night and we had forgotten how good it is!  Pretty healthy too, only 4 g fat per serving.  Looks like I got it from bhg.com:

2 cups chopped onion
1 1/2 cup chopped green pepper
1 14 oz. can chopped tomatoes
3/4 cup picante sauce
2 cloves minced garlic
2 t. ground cumin
2 15 oz. cans black beans, drained
10 7 inch corn tortillas
2 cups reduced fat cheddar cheese
shredded lettuce

In a large skillet, combine first six ingredients.  Bring to boiling, then reduce heat to simmer for 10 minutes.  Stir in beans.

Spray a 13 x 9 pan with nonstick coating.  Spread 1/3 of bean mixture over bottom of dish.  Top with half of the tortillas, and half of cheese.  Layer another 1/3 of beans, then remaining tortillas and cheese.  Finish with beans on top.  Cover and bake for 35-40 minutes at 350.  Let stand for 10 minutes.

Garnish with shredded lettuce, lowfat sour cream.

4 comments:

Summer said...

Sounds delicious, and I have all of those ingredients on hand. It's a winner!

Lori said...

Looks and sounds good!

Alyssa said...

Looks and sounds delish!

Delise said...

Have any more Vegetarian recipes? I'm going to try this one when the girls get home. Sounds delicious!