Review/Rate this Recipe Save to MyRecipes Rating:

Title: Mexican Lasagna #2
Yield: 6 Servings

Ingredients

      1    ca pinto beans; (15 oz) 
           -pink or
      1    black beans drained and
           -rinsed
      1    ca diced tomatoes; (14 oz)
      1    ca green chiles; (4 oz),
           -chopped
      2    cu frozen corn kernels;
           -thawed
      2    green onions; minced
    1/2 ts ground cumin
    1/2 ts dried oregano
      8    corn tortillas

Instructions

Preheat oven to 400 degrees. In large mixing bowl combine beans,
tomatoes,
chilies, corn, green onions, cumin and oregano; mix thoroughly.

Spray a 2-quart baking dish lightly with PAM. Line with 4 tortillas,
overlapping if necessary. Spread half of the bean mixture in a layer over
tortillas

Bake 12 to 15 minutes. Let stand 1 or 2 minutes
then cut into squares and serve. Makes 6 servings.

* When I made this I used black beans and canned corn and it was
soooooooooo good! It is quick and easy and the perfect left over
dish!

- - - - - - - - - - - - - - - - - - -

Per serving: 245 Calories (kcal); 2g Total Fat; (6% calories from fat); 11g
Protein; 50g Carbohydrate; 0mg Cholesterol; 63mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Contributor: Fatfree List: Vegetarian Times,6/95 (Ellen Rakes)

Preparation Time: 0:00

Reviews