Mexican Lasagna

I know that anytime my father asks for seconds (and in this case thirds), dinner must be pretty darn good.  Last week, I felt like an official grown-up as I hosted my parents and sister for dinner at my apartment.  (To make me feel even more adult-like, my dad even brought a bottle of wine!)  With a vast array of picky and not-so picky palates, I figured no one could argue with the bold flavors of cumin combined with a cheesy, flavorful, layered casserole.  My sister, who brought frozen “pizza bites” in case my cooking was not up to her standards, even gave  a seal of approval.

 

 

 

Ingredients

  • 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
  • Servings: 8
  • Difficulty: easy

Directions

  • 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

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