Vegetarian Mexican Lasagna
View original ↗
RecipeTin Eats · by Nagi | RecipeTin Eats★ 5.0 (49)

Vegetarian Mexican Lasagna

NUTRITION · PER SERVING45M COOK
CAL 29%·PRO 54%
CARBS 89G62% OF CAL
14G FIBER1G ADDED15G INTRINSIC60G OTHER16G TOTAL SUGAR
FAT 15G23% OF CAL
5G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of corn tortillas, beans, zucchini, peppers, and corn with an enchilada sauce made from fresh tomatoes and spices, topped with cheese. A vegetarian lasagna-style Mexican dish.

mainmexicancasserolebeansvegetarian
View the full recipe on RecipeTin Eats →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 5
  • 800 g / 28oz crushed canned tomato
  • 1 tbsp olive oil
  • 1 clove garlic (, whole peeled)
  • 1/2 red onion (, chopped)
  • 1 cup fresh coriander / cilantro (, lightly packed)
  • 1 tbsp EACH cumin (, oregano and paprika (any type))
  • 1 tsp EACH salt (, garlic powder, cayenne pepper (optional) and sugar (any))
  • 2 tsp coriander powder
  • Black pepper
  • 1 garlic clove (, minced)
  • 1/2 red onion (, finely chopped)
  • 1 large red capsicum / bell pepper (, chopped (~1 1/2 cups))
  • 2 zucchinis (, chopped (~1 1/2 cups))
  • 425 g / 14 oz can black beans (, drained and rinsed)
  • 1 1/2 cups frozen corn
  • 6 large flour tortillas ((approx 22 cm / 9" wide) (2))
  • 2 1/2 cups / 200g grated melting cheese ((I used low fat cheddar))
  • Fresh coriander / cilantro leaves (, for garnish (optional))
PREP
15M
SODIUM
1588MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.