Mexican Lasagna

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"I recently became a vegetarian, and this is one dish that my husband--who still eats meat--and I both adore." --CL Reader
6 servings


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2 cups frozen whole-kernel corn, thawed
1/3 cup sliced green onions
2 teaspoons ground cumin
2 teaspoons dried oregano
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 (4.5-ounce) can chopped green chiles
4 (6-inch) corn tortillas
Cooking spray
1 1/2 cups (6 ounces) preshredded reduced-fat four-cheese Mexican blend (such as Sargento) or reduced-fat Monterey Jack cheese, divided
6 tablespoons plain low-fat yogurt


Preheat oven to 400°.

Combine first 7 ingredients in a bowl. Place 2 tortillas in an 11 x 7-inch baking dish coated with cooking spray. Spoon half of corn mixture over tortillas. Top with 3/4 cup cheese. Repeat layers; end with cheese. Bake at 400° for 15 minutes. Let stand 2 minutes. Top each serving with 1 tablespoon yogurt.

Created date

December 2002

Nutritional Information

Calories 260
Caloriesfromfat 21 %
Fat 6.2 g
Satfat 3.4 g
Monofat 1.7 g
Polyfat 0.7 g
Protein 16.8 g
Carbohydrate 39.3 g
Fiber 5 g
Cholesterol 11 mg
Iron 3.3 mg
Sodium 958 mg
Calcium 338 mg