.

Mexican Lasagna! (Without The Food Coma Afterwards...)

Smokey black beans, onions, and peppers layered with hot salsa and sandwiched between hearty tortillas topped with a rich bubbly cheese...what is there not to crave? Mexican Lasagna.

Smokey black beans, onions, and peppers layered with hot salsa and sandwiched between hearty tortillas topped with a rich bubbly cheese...what is there not to crave? In my opinion,with it warm flavors, velvety textures, and bold ingredients the Mexican cuisine boasts the most satsifying and comforting dishes out there.

However, in most cases diving into a plate of Mexican fare can lead to some feelings of guilt and the inevitable "food coma."  By using whole grain tortillas, clean ingredients, and cutting back on the amount of cheese, the typical feelings of overindulging are no more.  

Mexican Lasagna (Serves 8)

  • 2 cans of black beans, drained, not rinsed
  • 1 medium bell pepper (any color will work)
  • 1 medium yellow onion
  • 1 tablespoon of olive oil
  • 2 tbsp. of cumin
  • 1 tbsp. of chili powder
  • 4 whole wheat tortillas
  • 2 cups of your favorite jarred salsa
  • 1/2 cup of shredded Mexican style cheese

 

  • Chop the peppers and onions and add to a large skillet with olive oil over medium heat
  • Saute until translucent and stir in black beans, cumin, and chili powder
  • Let simmer over medium-low heat for ten minutes
  • Meanwhile, slice the tortillas into squares to fit an 8x8 baking dish
  • Spray the baking dish with cooking spray and place a tortilla on the bottom, top with 1/4 of the black bean mixture, followed by 1/2 cup of salsa
  • Continue this layering process until all ingredients are used
  • Top with the shredded cheese and cover with aluminum foil
  • Bake at 400 degrees for 30 minutes
  • Remove foil and placed under broiler for 3 minutes, until cheese becomes brown and bubbly
  • Let set for about 20-30 minutes before slicing and serving

 

Nutrition:

  • Calories:  222
  • Carbohydrates:  29 grams
  • Fat:  7 grams
  • Protein:  9 grams
  • Fiber:  7 grams

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Pem McNerney November 29, 2012 at 11:50 AM
This looks so yummy! I might swap out the whole wheat tortillas for corn tortillas. How do you think that might work?
Maria B. Mayer November 30, 2012 at 11:54 AM
Sounds delicious! I have made something similar with pinto beans and corn tortillas, yum!
Long time resident November 30, 2012 at 10:55 PM
Love good vegetarian entrees. Been veggie for 5 months now and loving it!

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