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Meatless Mexican Lasagna

Meatless Mexican Lasagna
Assemble this fun twist on lasagna for dinner, and your family will ask for it again and again. Instead of lasagna noodles, corn tortillas are layered between Mexican-style cheese and a Southwestern-style corn filling.
6 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 2 cups frozen corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
  • 1 can (4 ounces) chopped green chilies
  • 3 green onions, sliced
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 4 corn tortillas (6 inches)
  • 1-1/2 cups (6 ounces) shredded Mexican cheese blend
  • 6 tablespoons plain yogurt

Directions

  • In a large bowl, combine the first seven ingredients. Place two
  • tortillas in an 11-in. x 7-in. baking dish coated with cooking
  • spray. Spread with half of the corn mixture; sprinkle with half of
  • the cheese. Repeat layers.
  • Bake, uncovered, at 400° for 15-20 minutes or until heated
  • through. Let stand for 5 minutes. Garnish each serving with a dollop
  • of yogurt. Yield: 6 servings.
Nutrition Facts: 1 piece equals 291 calories, 11 g fat (6 g saturated fat), 25 mg cholesterol, 781 mg sodium, 38 g carbohydrate, 6 g fiber,
© Taste of Home 2013

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Meatless Mexican Lasagna (continued)

Nutrition Facts: 14 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013