HG's Mucho Mas Mexican Lasagna La-La-La-La Lasagna!

By asally04

Serving Size: 1/6th of lasagna
Calories: 233
Fat: 5.5g
Sodium: 853mg
Carbs: 33g
Fiber: 6.5g
Sugars: 6.5g
Protein: 15g

PointsPlus® value 6*

Ingredients

• 1 cup frozen corn kernels, thawed
• One 10-oz. can diced tomatoes with green chiles, drained
• Five 6-inch corn tortillas
• 1 1/2 cups frozen ground-beef-style soy crumbles (like the kind by Boca or Morningstar Farms)
• 2 tsp. taco seasoning mix
• 1 cup finely chopped red bell pepper
• 1 cup finely chopped green bell pepper
• 1 cup finely chopped onion
• 1 cup canned fat-free refried beans
• 1 cup enchilada sauce
• 1 cup shredded reduced-fat Mexican-blend cheese
• Optional toppings: fat-free sour cream, salsa

Preparation

Step 1

Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.

In a medium bowl, mix corn kernels with the drained diced tomatoes with chiles. Cut each tortilla into 4 wedges for a total of 20 wedges.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add soy crumbles and sprinkle with taco seasoning. Cook and stir until well mixed and hot, 2 - 3 minutes.

Transfer soy crumbles to a second medium bowl. Remove skillet from heat. Clean skillet, if needed. Re-spray and return to medium-high heat.

Add bell peppers and onion to the skillet, and cook and stir until slightly soft, 6 - 8 minutes.

Remove skillet from heat. Add beans and mix well.

Evenly spread and layer half of each ingredient in the baking pan: veggie-bean mixture, corn-tomato mixture, soy crumbles, tortilla wedges, enchilada sauce, and cheese. Repeat layering with remaining ingredients.

Bake until lasagna is hot and cheese has melted, about 25 minutes. Eat up!