Mexican Lasagna

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Prep Time: 25 min. Cook Time: 35 min. Yields 6 servings


2 onions, peeled and chopped
3 cloves garlic, peeled and minced
1 tablespoon olive oil
Two 15-ounce cans pinto beans, drained and rinsed
One 4-ounce can green chilies
Two 15-ounce cans chili-style or fire-roasted tomatoes
1 to 2 tablespoons chili powder (or to taste)
1 tablespoon cumin (or to taste)
8 corn tortillas
2 cups low-fat shredded Mexican-style cheese


Preheat the oven to 350 degrees. In a large frying pan, sauté the onions and garlic for a few minutes in the olive oil. Add the beans, chilies, tomatoes, chili powder, and cumin. Simmer for 20 minutes, stirring occasionally. Spread one-third of the bean mixture in a 9-x-13-inch baking dish. Top with 4 of the tortillas and 1 cup of the cheese. Top with half of the remaining bean mixture, the remaining 4 tortillas, and the remaining 1 cup of cheese. Top with the remaining bean mixture. Cover with foil and bake for 35 minutes.

Per serving: Calories 374 (From Fat 113); Fat 13g (Saturated 4g); Cholesterol 27mg; Sodium 1,261mg; Carbohydrate 51g (Dietary Fiber 11g); Protein 21g.

Tip: If you’re on a sodium-restricted diet, this recipe can be modified to use no-salt-added tomatoes or fresh tomatoes.

Note: If you’re making this recipe for dinner, leftovers are great warmed up for lunch the next day.

Recipe taken from Cancer Nutrition & Recipes For Dummies.