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 21g 32%
  • Carbs 69g 23%
  • Saturated 11g 53%
  • Fiber 17g 70%
  • Trans 0g
  • Sugars 13g
  • Monounsaturated 6g
  • Polyunsaturated 2g
  • Protein 34g 69%
  • Cholesterol 56mg 19%
  • Sodium 452mg 19%
  • Calcium 795mg 79%
  • Magnesium 237mg 59%
  • Potassium 1,509mg 43%
  • Iron 10mg 57%
  • Zinc 5mg 33%
  • Phosphorus 744mg 106%
  • Vitamin A 509µg 57%
  • Vitamin C 142mg 237%
  • Thiamin (B1) 1mg 34%
  • Riboflavin (B2) 1mg 39%
  • Niacin (B3) 5mg 25%
  • Vitamin B6 1mg 32%
  • Folic Acid (B9) 256µg 64%
  • Vitamin B12 1µg 15%
  • Vitamin D 0µg 0%
  • Vitamin E 3mg 14%
  • Vitamin K 621µg 776%
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