Recipe Details

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Vegetarian Tortilla Lasagna
Servings: x6
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cuisine Type: Mexican
Freezable:  Yes
Ingredients:
  • 2 cups beans, black canned, without salt, drained and rinsed
  • 1/2 cup chickpeas / garbanzo bean, canned no salt added, drained and rinsed
  • 1 cup corn, frozen whole kernels, thawed
  • 1/2 cup tomato salsa, chunky hot
  • 1 cup tomato sauce, no salt added
  • 1/2 cup cheese, monterey jack, low fat, grated
  • 1/2 cup cilantro, fresh, chopped
  • 2 onion, green / scallion, thinly sliced (~4 3/4 tbsp)
  • 1 tsp cumin, ground
  • 1/2 tsp coriander, ground
  • 4 tortilla, whole wheat
  • 1 tbsp olive oil
  • 1/4 cup sour cream, fat free
Instructions:
  1. Prep
    1. Place and oven rack in the lower third of the oven and preheat to 450F.
    2. Stir together beans, chickpeas, corn, salsa, tomato sauce, cheese, cilantro, scallions, cumin and coriander in a large bowl.
    3. Heat a large pan over high heat until smoking.
    4. Brush both sides of each tortilla with oil and fry, turning over once, until puffed and golden in spots, about 1 minute.
    5. Cover a baking sheet with parchment paper then place 1 tortilla shell on the sheet.
    6. Spread the tortilla with 1 1/3 cups of the filling filling.
    7. Repeat layering twice, then top with remaining tortilla, gently pressing to help layers adhere.
    8. Bake until filling is heated through, about 15 minutes.
    9. Transfer with a large metal spatula to a platter, then cut into 6 wedges with a serrated knife.
    10. Top each portion with sour cream.
Nutritional Facts
Nutrient (per serving)% DV
Calories 35918%
Total Fat 9g14%
    Saturated Fat 3g13%
    Trans Fat 0g--
Cholesterol 7mg2%
Sodium 434mg18%
Total Carbohydrate 56g19%
    Dietary Fiber 9g38%
    Sugars 4g--
Protein 15g31%
Vitamin A 490iu10%
Vitamin C 9mg15%
Calcium 140mg14%
Iron 4mg23%