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
  • 2 cups frozen whole-kernel corn, thawed
  • 1/3 cup sliced green onions
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
  • 1 (4.5-ounce) can chopped green chiles
  • 4 (6-inch) corn tortillas
  • Cooking spray
  • 1 1/2 cups (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

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