Mexican Lasagna
photo by Trinitys Momma
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
1 lasagna
- Serves:
- 6
ingredients
- 2 cups frozen whole kernel corn, thawed
- 1⁄3 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) can chopped green chilies
- 4 (6 inch) corn tortillas
- 1 1⁄2 cups reduced-fat Mexican cheese blend, shredded
- 6 tablespoons fat free sour cream
directions
- Preheat oven to 400°F.
- Combine first 7 ingredients in a bowl.
- Place 2 tortillas in an 11 x 7 inch baking dish coated with cooking spray.
- Spoon half of corn mixture over tortillas.
- Top with 3/4 cup cheese.
- Repeat layers, ending with cheese.
- Bake for 15 minutes.
- Let stand 2 minutes, then top each serving with 1 tablespoon sour cream.
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Reviews
-
Agreed, a good Mexican flavor made healthier with corn and low-fat cheese blend. I used fire-roasted crushed tomatoes and 1/4 teaspoon chipotle powder for a smokey flavor. Served with low-fat yogurt instead of the fat-free sour cream (yogurt just tastes a lot better) and lots of hot sauce on the side. Also, this held together quite well (after letting it stand for a couple of minutes). Nice recipe! Thanks.
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