Vegetarian Tortilla Lasagna Recipe

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Vegetarian Tortilla Lasagna Recipe

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4 1
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You won't miss the meat in this savory delight. The layered main course is as tasty as it is impressive. Serve warm wedges alongside tortilla chips or a green salad.—Connie L McDowell, Greenwood, Delaware
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours

Ingredients

  • 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic
  • 1 cup chunky salsa
  • 1 can (6 ounces) tomato paste
  • 1/2 teaspoon ground cumin
  • 2 cans (15-1/2 ounces each) hominy, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3 flour tortillas (10 inches)
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1/4 cup sliced ripe olives

Directions

Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a round 5-qt. slow cooker. Coat strips with cooking spray.
In a large bowl, combine the tomatoes, salsa, tomato paste and cumin. Stir in hominy and beans. Place one tortilla on the bottom of slow cooker. Top with a third of the hominy mixture and cheese. Repeat layers twice. Sprinkle with olives. Cover and cook on low for 3 to 3-1/2 hours or until heated through.
Using foil strips as handles, remove the lasagna to a platter. Let stand for 5 minutes before cutting into wedges. Yield: 8 servings.
Originally published as Vegetarian Tortilla Lasagna in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p66

Nutritional Facts

1 slice: 329 calories, 11g fat (6g saturated fat), 25mg cholesterol, 1286mg sodium, 40g carbohydrate (7g sugars, 9g fiber), 14g protein.

  • 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic
  • 1 cup chunky salsa
  • 1 can (6 ounces) tomato paste
  • 1/2 teaspoon ground cumin
  • 2 cans (15-1/2 ounces each) hominy, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3 flour tortillas (10 inches)
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1/4 cup sliced ripe olives
  1. Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a round 5-qt. slow cooker. Coat strips with cooking spray.
  2. In a large bowl, combine the tomatoes, salsa, tomato paste and cumin. Stir in hominy and beans. Place one tortilla on the bottom of slow cooker. Top with a third of the hominy mixture and cheese. Repeat layers twice. Sprinkle with olives. Cover and cook on low for 3 to 3-1/2 hours or until heated through.
  3. Using foil strips as handles, remove the lasagna to a platter. Let stand for 5 minutes before cutting into wedges. Yield: 8 servings.
Originally published as Vegetarian Tortilla Lasagna in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p66

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