Mexican Lasagna recipe
This south-of-the-border bean version oflasagna uses corn tortillas in place of the traditional noodles.
Recipe: Mexican Lasagna
1 (15-ounce) can pinto or dark red kidneybeans, drained and rinsed
1/2 tablespoon olive oil
1 cup onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 teaspoon cumin
1 tablespoon chili powder
1/8 teaspoon cayenne pepper
1 cup frozen or fresh corn
1 cup tomato sauce
6 corn tortillas
1 cup lowfat cottage cheese
3/4 cup cheddar cheese
Makes 6 servings
NUTRITIONAL INFORMATION (per serving):Servings per recipe: 6 ; Serving size: 1 1/4 cups; Calories:252; Carbohydrates: 35g; Fat: 7g; Cholesterol: 18mg; Protein:15g; Fiber: 6g; Sodium: 500mg (990mg using canned beans)
FOOD EXCHANGES: 1 lean meat; 1 vegetable;2 fruit
Recipe provided courtesy Michigan BeanCommission.
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