Mexican Lasagna - Meatless

  • 1 tsp. canola oil
  • 2 C chopped onion
  • 1 can (15oz.) diced tomatoes
  • 1 can (15oz.) black beans, rinsed and drained
  • 1 can (15oz.) seasoned chili beans
  • 1 C frozen corn
  • 2 tsp. chili powder
  • 1 tsp. salt
  • 1/2 tsp. garlic powder
  • 20 oz. canned enchilada sauce
  • 16 corn tortillas
  • 1-1/2 C 2% shredded cheddar cheese

Heat oven to 375. Coat a 13x9-inch pan with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook for 5 minutes until lightly browned. Add tomatoes, beans, corn, chili powder, salt and garlic powder to onions. Bring to a boil and simmer for 10 minutes until mixture is slightly thickened; set aside.

Spread 1/4 cup enchilada sauce on bottom of baking dish. Tear up 8 of the tortillas and layer over sauce. Spoon on bean mixture. Pour 1/2 cup enchilada sauce evenly over bean layer.

Tear up remaining 8 tortillas and layer over sauce. Pour remaining sauce over top and sprinkle with cheese. Bake for 25 minutes or until bubbly and cheese is melted.

Date Added:May 09, 2007
Classification:Meatless Main Dishes
Course:Main Course

Bake, Stovetop


3 Points