Tortilla Lasagna
January/February 2012 p. 48
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.
Directions
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.
ingredient list
Serves 8
- 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 1/2 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 (1 1/2 cups)
- 1/2 cup fresh or frozen corn kernels
- 1 1/2 cups grated Monterey Jack or pepper Jack cheese
Nutritional Information
Per wedge:
| Calories |
226 |
| Protein |
11g |
| Total Fat |
9g |
| Saturated Fat |
4g |
| Carbs |
27g |
| Cholesterol |
19mg |
| Sodium |
506mg |
| Fiber |
10g |
| Sugar |
4g |
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Chayote is Chayote squash, right?
Where do you add the zucchini? I assume with the beans/corns/tomatoes/chayote??
Me and my gf made this with daiya and it turned out awesome! We also used a cast iron pan too.
I believe the zucchini is in place of the Chayote!
@miss v: the recipe states chayote OR zucchini. :)
allergy to tomatoes, any suggestions for this recipe?
I read the recipe wrong and thought it was 2 pans, not a 2" pan. So, I halved the recipe, but forgot to halve the spices. LOL I had a good laugh, but it still turned out really, really good. I will fix again, but I'll make sure to read the recipe correctly next time.
Made it tonight! Very good! Used zucchini and couldn't find ancho chili powder. Also used regular flour tortillas which are made fresh in-store here in Texas. Delicious!
Yum! I am not a fan of recipes with so much Chile Powder in them but it mellowed so nicely into the tortillas after baking. I was surprised and really liked this recipe. Love the earthy-ness of the black beans. I used 3/4ths flour tortillas and the top layer was corn tortillas, because I ran out of flour tortillas. I preferred the earthy corn tortilla taste and will use all corn tortillas next time, as well as add more corn kernels as a personal preference.
This was a great recipe. More kid friendly than the traditional corn tortilla style tortes. Used chipotle powder instead of ancho and substituted zucchini for the chayote. Very good!
...that looks cheesseeeyyy...
Made this for the fam and used zucchini instead of chayote. It was a hit. Even had leftovers the next night.
Is it difficult to get out of the pan? If I use a springform will it ooze out when I release the sides or does it stay firm?
My husband and I loved this recipe. I was dubious about whether it would be sufficiently tasty and filling. It was both. I used the zucchini.
I absolutely loved it! Great leftovers for lunch the next day. Kendall - It should be firm enough. I used too big of a round pan and the tortillas didn't touch the sides, but it still stayed put.
I was surprised how delicious this recipe was, especially considering it was incredibly easy to make. I followed the recipe exactly--using zucchini instead of chayote, and it was yummy! It's only been a day, and the hubby is already requesting I make it again. ;)
This is my very first vegetarian meal and it was so good! I used the zuchinni and green chile powder instead of the ancho chile powder. I ended up using a quiche dish which worked out very well. It didn't end up layering like the directions stated though. Instead I staggered the tortillas and used three layers. I wouldn't change a thing and my husband wants it again. This recipe is a keeper.
Have made this twice now, it is wonderful! I make a double batch and do two pans with four tortillas/layers each. I also use wheat tortillas in place of the flour.We use yellow squash in place of the chayote and it amazing! Heats up great for lunches too. The kids always complain at first about no meat(newly vegeatrian) but then end up eating a ton of it.
I used Okra instead of Chayote and it was fabulous.
I am having a HARD TIME finding fat-free tortillas. Anyone else?