Mexican Lasagna Recipe

Author: Cooking Light SEPTEMBER 1999

Nutrition

Cal/Serving: 303
Daily Value: 15%
Servings: 6

High-Fiber
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat10g16%
Saturated5g27%
Trans0g0%
Carbs38g13%
Fiber10g39%
Sugars5g0%
Protein19g37%
Cholesterol28mg9%
Sodium228mg10%
Calcium390mg39%
Magnesium138mg34%
Potassium710mg20%
Iron5mg28%
Zinc3mg19%
Vitamin A3978IU80%
Vitamin C17mg28%
Thiamin (B1)0mg20%
Riboflavin (B2)0mg15%
Niacin (B3)2mg11%
Vitamin B60mg13%
Folic Acid (B9)184µg46%
Vitamin B120µg7%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K300µg375%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
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INGREDIENTS

  • 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

Recipe Details

Servings 6 servings