nutritional information

Per Wedge:

  • Calories: 226
  • Protein: 11 g
  • Total Fat: 9 g
  • Saturated Fat: 4 g
  • Carbohydrates: 27 g
  • Cholesterol: 19 mg
  • Sodium: 506 mg
  • Fiber: 10 g
  • Sugar: 4 g

Tortilla Lasagna

tortilla lasagna 2

Serves 8

This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers.
  • 6 8-inch fat-free flour tortillas
  • 1 Tbs. olive oil
  • 1 small onion, chopped (1 cup)
  • 2 Tbs. chili powder
  • 2 tsp. ancho chile powder
  • 2 cloves garlic, minced (2 tsp.)
  • 2 cups strained tomatoes, such as Pomì, divided
  • 1 ½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
  • 1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1½ cups)
  • ½ cup fresh or frozen corn kernels
  • 1 ½ cups grated Monterey Jack or pepper Jack cheese

1. Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.

2. Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.

3. Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.

January/February 2012 p.48

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comments

Looks good

Tia - 2014-03-27 12:48:23

Sounds Yummy! I'm loving this glutten free recipe!!

Darlene Gurley - 2014-03-26 20:57:57

Yum

Sharryn - 2014-03-26 15:39:53

Tortilla Lasagna

Alexandra Siwek - 2014-02-15 18:26:51

I use fewer tortillas (like 4) and whatever veggies I have in the fridge. It's good with pinto beans too. Rinse canned beans b4 using to cut sodium by 40%. Also a weekly to biweekly fav at my house

Sara Lahm - 2013-09-04 07:58:38

Try corn tortillas, larger pan, crushed tomatoes, more cheese.

Marty - 2013-09-02 01:01:11

I've made this several times and it always comes out great. I leave out the chayote and zucchini altogether and squeeze a little fresh lime juice in the tomato mixture. I also use frozen corn and cook dry black beans. I drain the liquid from the beans and don't use all of the liquid from the tomatoes. I've only made this with flour tortillas and mine NEVER come out soggy and I don't even crisp them up in the oven first. I think the issue with people having soggy tortillas is they have too much liquid in the tomato/bean mixture.

Angela - 2013-05-29 22:01:18

So incredibly delicious. I doubled the recipe and we lived and loved on this for dinner for 4 days. My super picky 4 year old devoured it every night. This is definitely a keeper.

Ellen Salerno - 2013-02-24 00:28:48

Ok I know what I posted before, and I hold fast to most of it. It tasted Amazing after it was baked with the cheese, But definitely make sure that the Tortillas are really crispy. The ones that werent't slightly burnt got really soggy. But hat is probably because I used spinach wraps instead. I had extra and put some seasoned lime salt on them and turned them into chips very tasty.

Josh - 2013-02-21 14:05:10

This recipe is not presented well. I am not a professional chef or even a real foodie but in my case the tortillas shrank smaller than the 8" pan. Having a 2" deep pan was not deep enough to use all the ingredients. To get a good coverage of cheese, you'll need to double it. I was only able to get two layers and only needed 3 tortillas. Also break up the directional paragraphs I found it difficult to multitask while reading and preparing. Maybe that is my fault. I used the left over ingredients as a salsa dip and added some queso to it. That was ok. Lacks on the flavor but the kick is just right for me.

Josh - 2013-02-20 23:08:29

OK, most of the stuff was not availible for me. I never heard chayote before and you can't buy it here. I left some of the chilly (my daughter is three) took pumpkin instead of zucchini. In the end, we were very pleased with our dinner. Thanks for the nice idea. Malte from Bielefeld,Germany,Europe

Malte - 2012-11-27 18:26:00

I'm gonna try to make the gluten-free. I'll post the recipe on my site glutenfreeandhealthy.com

ali - 2012-10-10 07:10:43

This was a bit hit for an easy, nutritious lunch. I made it exactly as written except for substituting corn tortillas. Flour tortillas would never be used in this type of dish in authentic Mexican cooking. The reason being that flour tortillas (even toasted) would make a wet mess in the dish. With the substitution, it is definately a repeat!

Sherry W. - 2012-09-21 17:34:13

Good

Jo - 2012-09-18 13:19:47

This was very good! Made it for my husband and three little ones and all enjoyed it. I made a couple of changes based on what I had on hand and not following directions :) I added vegetarian crumbles and omitted zucchini; also, sauteed crushed tomatoes with everything else (that was the failing to follow directions part!). Layered with corn tortillas and some Daiya cheese. Will make this again!

Kera - 2012-07-25 01:30:51