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Lasagna with Mex Appeal


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  • 2 cups chopped onions
  • 2 cloves garlic, minced
  • 1 1/2 cups chopped green pepper
  • 1 can diced tomatoes, undrained
  • 1 cup salsa
  • 2 tsp. cumin
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 8 X 7" whole wheat flour tortillas
  • 1 cup shredded Monterey Jack Cheese
  • 2 small tomatoes, thinly sliced
  • 1/3 cup green onions, sliced
  • low-fat sour cream (optional)



Step 1

Spray a pan with non-stick spray. Add onions, garlic and green pepper. Cook and stir over medium heat until vegetables are softened, about 5 mins. Add tomatoes, salsa and cumin. Bring to a boil. Reduce to low and simmer, uncovered for 10 mins. Stir in beans. Remove from heat. Spread 1/3 of sauce on bottom of 13 X9" baking dish. Cover with half of the tortillas, overlapping as needed and 1/2 of the cheese, followed by remaining tortillas and the rest of sauce. Sprinkle remaining cheese on top. Cover and bake at 350 F for 35 mins. Let cool 10 mins. before serving. Garnish wtih tomato slices and green onion. Serve with a dollop of sour cream on top.


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