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Mexican Lasagna

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.