Mexican Lasagna
By á-2596
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 zucchini, diced
- 1 1/2 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp salt
- 1/4 pound ground beef, cooked or shredded pork or chicken, chopped (optional)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed
- 1 can (11 oz) corn niblets, drained
- 1 â„2 cup freshly chopped cilantro
- 4 (6 – 10 inch) flour tortillas
- 1 cup shredded reduced-fat cheddar
- Garnish: reduced-fat sour cream
Details
Preparation
Step 1
Heat oven to 350 degrees. Coat a baking dish, cake pan or 9-inch spring form pan with nonstick spray.
Heat oil in a large skillet over medium-high heat. Add onion and garlic, sauté until soft and translucent; about 5 minutes. Add zucchini, cumin, chili powder and salt; sauté 3 minutes. Stir in tomatoes with juice, beans, corn, cilantro and meat; heat through.
Place a tortilla on the bottom of the baking dish. Top with a good layer of vegetable mixture; sprinkle with some cheese. Add another tortilla and repeat making 4 layers ending with vegetable mixture and a sprinkle of cheese.
Bake for 30 minutes until heated through and cheese is melted. Cool 5-10 minutes. Cut into wedges and serve with sour cream and salsa, if desired.
Variations:
To add a little spice, use diced tomatoes with green chilies or add a cup of medium to hot heat salsa.
Review this recipe