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Mexican Lasagna

8 fatfree corn tortillas
15 oz. canned pinto beans, drained and rinsed
14 oz. canned crushed tomatoes
4 oz. can green chili peppers
2 cups frozen kernel corn, thawed
2 green onions, minced
1/2 tsp. gound cumin
1/2 tsp. dried oregano
Salt, to taste
1 cup fatfree shredded mozzarella cheese
Fatfree sour cream, optional

1.  Preheat oven to 400F degrees.  In a large mixing bowl, combine beans,
tomatoes, chilies, corn, green onions, cumin, oregan, basil and salt, if
using. Mix thoroughly.
2.  Line a 2-quart casserole or baking dish with 4 tortillas, overlapping if
necessary.  Spread half of the bean mixture in a layer over tortillas.
Sprinkle with half of the cheese.  Repeat.
3.  Bake 12 to 15 minutes or unitl cheese is bubbly and dish is heated
through well.  Let stand 1 to 2 minutes. Cut into squares to serve.  Top
with sour cream, if desired.
Source: Vegetarian Times Magazine, June 1995