Mexican Lasagna

Source: Healthy Cooking for Two
Serves 4 – 6

onions

This recipe is so, so easy to make. If you can use a can opener, you can make this dinner in less than 20 minutes (minus baking time). The most time-consuming thing is chopping the green onions and cilantro, which are both delicious and worth the slicing time. The end result of this faux-lasagna is more like a corn pudding — the tortillas soften as they cook, almost disintegrating when you bite into them. The cheese and beans give this dinner some heft. If you’re not excited about the prospect of a delicious, amazing corn-pudding-casserole, you can use flour tortillas in place of the corn; you’ll get a more sturdy, quesadilla-like consistency that way.

tortillas

Ingredients:

2 green onions
15 oz. can of diced tomatoes
2 T. fresh cilantro, finely chopped
2 tsp. chili powder
2 tsp. ground cumin
2 cloves garlic, minced
12 corn tortillas (use fewer if you’re using flour tortillas)
15 oz. can pinto or kidney beans, rinsed and drained
1 C. coarsely shredded part skim mozzarella cheese
1/2 C. nonfat plain yogurt
1/2 C. coarsely shredded cheddar cheese

Preheat the oven to 400.

Thinly slice the green onions, including the tender green part. Put the green onions in a small bowl or glass measuring cup. Add the tomatoes (with juice), cilantro, chili powder, cumin, and garlic. Stir it up. You’ll have about two cups.

Spread half the tomato mixture evenly in an 11 x 7 baking pan. Top with half the tortillas, and then all the beans. Sprinkle beans with the mozzarella. Top with the remaining tortillas, then the tomato mixture. Whisk the yogurt briefly and spread it over the tomato mixture. Sprinkle the cheddar over the top.

Bake for 15 – 20 minutes, or until the casserole is bubbling hot throughout and the cheese is melted. Let stand for 5 – 10 minutes before cutting and serving. Serve with a salad or something else that’s green, since you’re not getting any iron from the cilantro, and you do want to eat a balanced meal, don’t you?

This recipe is also easily halved, for 2 – 3 servings. Use an 8″ pie plate instead of the 11 x 7 baking dish.

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3 responses to “Mexican Lasagna

  1. Mmmm. I am totally making this for dinner sometime next week! It sounds fantastic!

  2. I’m printing this out right now to make next week!

  3. Yum! I love this variation! This reminds me, I will have to give you my recipe for lasagna roll-ups that are just about as quick to make and are also ❤ healthy. These types of recipes that can be made entirely with ingredients from the pantry are some of my favs. 🙂

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