Fiesta Lasagna
This hearty, protein-packed vegetarian meal with beans is easy to make and a delicious recipe for the whole family!
Servings 12 servings
Calories 277
Ingredients
- 1 1/4 cups (300 mL) cooked or canned black beans, drained & rinsed
- 1 1/4 cups (300 mL) cooked or canned red kidney beans, drained & rinsed
- 1 1/4 cups (300 mL) cooked or canned white kidney beans, drained & rinsed
- 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, heat level as desired
- 3 cloves garlic, minced
- 1/2 medium onion, chopped
- 1 green bell pepper, seeded & 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
Instructions
- Combine beans, corn, tomatoes, salsa, garlic, onion, 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 and additional salsa, if desired.
Notes
- You can substitute the black, red kidney and white kidney beans with 3 cans (14 oz/398 mL each) or 2 cans (19 oz/540 mL) mixed beans, drained and rinsed.
Nutrition
Serving Size: 0.0833333333333of recipe | Calories: 277 | Total Fat: 6g | Saturated Fat: 3g | Carbohydrate: 42g | Fibre: 6.5g | Sugars: 3.5g | Protein: 14g | Cholesterol: 13mg | Sodium: 632mg | Potassium: 536mg | Iron: 3mg