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Fiesta Lasagna

This hearty, protein-packed meal is like a party in your mouth!

Ingredients

  • 1 can (14 oz/398 mL) black beans, drained & rinsed (yields 1 1/4 cups/300 mL cooked beans)
  • 1 can (14 oz/398 mL) red kidney beans, drained & rinsed (yields 1 1/4 cups/300 mL cooked beans)
  • 1 can (14 oz/398 mL) white kidney beans, drained & rinsed (yields 1 1/4 cups/300 mL cooked beans)
  • 1 can (12 oz/341 mL) corn niblets, drained
  • 1 can (14 oz/398 mL) low-sodium diced tomatoes
  • 1 3/4 cups (425 mL) salsa
  • 3 cloves garlic, minced
  • 1/2 medium onion, chopped
  • 1 green pepper, chopped
  • 2 tsp (10 mL) cumin
  • 2 tsp (10 mL) chili powder
  • 6 large flour tortillas
  • 2 cups (500 mL) grated light mozzarella or cheddar cheese

Directions

Combine beans, corn, tomatoes, salsa, garlic, green pepper, cumin, and chili powder in a large saucepan. Bring to boil and simmer for 20 minutes, stirring occasionally. Remove from heat.

Spray a 9 x 13-inch (22 x 33 cm) lasagna pan with cooking spray. Cut tortillas in half. Place four halves in prepared pan to cover bottom, flat edges facing the outside. Spread 1/3 of bean mixture over tortillas. Repeat procedure, adding two more layers, ending with the bean mixture. Sprinkle cheese over top.

Bake at 350°F (180°C) for 20 minutes, or until cheese is melted. Let stand for 5 minutes before cutting. Serve with sour cream, if desired.

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