How To Make Vegetarian Mexican Lasagna
In a meeting of two delicious cuisines, this Mexican lasagna is a vegetarian dish that packs a ton of flavor and is satisfying even without any meat.
Serves:
Ingredients
- 1cupfresh cilantro leaves
- 4scallions
- coarse salt and ground pepper
- 10ozfresh baby spinach
- nonstick cooking spray
- 8corntortillas
- 1pinto beans
- 1cupsalsa,(mild or medium), prepared
- 8ozpepper jack cheese
Instructions
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Preheat oven to 425 degrees F. In a food processor, combine cilantro, scallions, salt, and pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
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Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
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Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling for 25 to 30 minutes; remove foil, and continue baking until golden for 15 to 20 minutes more.
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Cool 5 to 10 minutes before serving.
Nutrition
- Calories: 387.50kcal
- Fat: 21.79g
- Saturated Fat: 11.29g
- Monounsaturated Fat: 7.11g
- Polyunsaturated Fat: 2.19g
- Carbohydrates: 31.33g
- Fiber: 6.49g
- Sugar: 4.00g
- Protein: 20.12g
- Cholesterol: 50.46mg
- Sodium: 882.61mg
- Calcium: 568.98mg
- Potassium: 791.48mg
- Iron: 3.56mg
- Vitamin A: 481.93µg
- Vitamin C: 25.22mg
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