Vegetarian Tortilla Lasagna
TOTAL TIME: Prep: 20 min. Cook: 3 hours
YIELD: 8 servings.
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
Ingredients
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1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic
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1 cup chunky salsa
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1 can (6 ounces) tomato paste
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1/2 teaspoon ground cumin
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2 cans (15-1/2 ounces each) hominy, rinsed and drained
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1 can (15 ounces) no-salt-added black beans, rinsed and drained
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3 flour tortillas (10 inches)
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2 cups shredded Monterey Jack cheese
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1/4 cup sliced ripe olives
Directions
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1.
Cut three 25x3-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.
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2.
In a large bowl, combine the tomatoes, salsa, tomato paste and cumin. Stir in hominy and beans. Place 1 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.
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3.
Using foil strips as handles, remove the lasagna to a platter. Let stand 5 minutes before cutting into wedges.
Nutrition Facts
1 piece: 335 calories, 12g fat (6g saturated fat), 25mg cholesterol, 1166mg sodium, 41g carbohydrate (6g sugars, 8g fiber), 15g protein.
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