Easy Vegetarian Mexican Lasagna Recipe
Easy vegetarian Mexican lasagna made with layers of beans, cheese and tortillas.
Servings: 8 Servings
Calories: 404kcal
Ingredients
- 1 small onion diced
- 2 cloves garlic minced
- 1 small orange bell pepper chopped
- 1 small yellow bell pepper chopped
- 1 teaspoon olive oil
- 650 mL jar spagetti sauce
- 1 ½ teaspoon dried basil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 341 mL can corn
- 540 mL can black beans rinsed and drained
- 540 mL can white kidney beans rinsed and drained
- 2 cups marble cheese shredded
- 5 large flour tortillas
- ½ bunch fresh cilantro
- ½ cup salsa
- ½ cup sour cream
Instructions
- In a large skillet over a medium heat, add olive oil and saute chopped onion, bell peppers, and garlic until the peppers are soft and the onion is transparent.
- Next add in the spices, and tomato sauce. Stir to combine.
- Add in the canned corn kernels, and the beans that have been rinsed and drained. Stir everything to together.
- In an 8 inch springform pan, begin by layering 1 torotilla on the bottom of the baking dish, and add ¼ of the bean mixture and about ⅕ of the cheese. Then repeat this four times with a layer of tortillas, the filling mixture and cheese. Finish the top of the lasagna with the 5th tortilla and a layer of the remaining cheese.
- Bake at 350 degrees F for about 20 minutes. Serve with fresh cilantro, and salsa and sour cream on the side.
Nutrition
Serving: 1g | Calories: 404kcal | Carbohydrates: 49g | Protein: 18g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 36mg | Sodium: 988mg | Fiber: 9g | Sugar: 5g
