Mexican Lasagna

Author: 
Cooking Light SEPTEMBER 1999
  • 2 Cups  frozen whole-kernel corn, thawed
  • 1/3 Cup  sliced green onions
  • 2 Teaspoons  ground cumin
  • 2 Teaspoons  dried oregano
  • (15-ounce) can black beans, rinsed and drained
  • (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
  • (4.5-ounce) can chopped green chiles
  • (6-inch) corn tortillas
  •   Cooking spray
  • 1 1/2 Cup  (6 ounces) preshredded reduced-fat four-cheese Mexican blend (such as Sargento) or reduced-fat Monterey Jack cheese, divided
  • 6 Tablespoons  plain low-fat yogurt
"I recently became a vegetarian, and this is one dish that my husband--who still eats meat--and I both adore." --CL Reader

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Recipe Details

Serves: 
6

Nutrition

Calories per serving:

566 calories

Dietary restrictions:

High Fiber

Daily value:

28%

Servings:

6
  • Fat 124g 190%
  • Carbs 414g 138%
  • Saturated 64g 319%
  • Fiber 105g 419%
  • Trans 0g
  • Sugars 76g
  • Monounsaturated 34g
  • Polyunsaturated 14g
  • Protein 206g 412%
  • Cholesterol 334mg 111%
  • Sodium 2,710mg 113%
  • Calcium 4,768mg 477%
  • Magnesium 1,420mg 355%
  • Potassium 9,056mg 259%
  • Iron 61mg 341%
  • Zinc 30mg 200%
  • Phosphorus 4,461mg 637%
  • Vitamin A 3,053µg 339%
  • Vitamin C 851mg 1,419%
  • Thiamin (B1) 3mg 204%
  • Riboflavin (B2) 4mg 231%
  • Niacin (B3) 30mg 150%
  • Vitamin B6 4mg 193%
  • Folic Acid (B9) 1,533µg 383%
  • Vitamin B12 5µg 87%
  • Vitamin D 2µg 0%
  • Vitamin E 17mg 85%
  • Vitamin K 3,723µg 4,654%
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