Mexican Lasagna Recipe

Author: Cooking Light SEPTEMBER 1999

Nutrition

Cal/Serving: 302
Daily Value: 15%
Servings: 6

High-Fiber
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat10g16%
Saturated5g27%
Trans0g0%
Carbs37g12%
Fiber10g38%
Sugars5g0%
Protein19g37%
Cholesterol28mg9%
Sodium228mg10%
Calcium385mg39%
Magnesium137mg34%
Potassium706mg20%
Iron5mg28%
Zinc3mg19%
Phosphorus383mg55%
Vitamin A3974IU79%
Vitamin C17mg28%
Thiamin (B1)0mg20%
Riboflavin (B2)0mg14%
Niacin (B3)2mg11%
Vitamin B60mg13%
Folic Acid (B9)183µg46%
Vitamin B120µg7%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K299µg373%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Lemon Olive Oil Cake
This cake highlights the fruit-forward qualities of the olive oil, while balancing out the citrus...
Maple Pulled Pork
Enjoy this easy and delicious maple pulled pork with flavorful spices enhanced by the subtle...
Spicy Vegetarian Chili
This vegetarian chili is hearty and healthy. Start soaking the dried beans for this easy chili...
4

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