Try This Healthy Recipe!

Posted on March 16, 2011

Mexican Lasagna

This festive twist on lasagna – and a quick weeknight meal – will make your family cheer “Olé!”

10 – 6” corn tortillas
2 cups canned low-sodium black beans, rinsed
4 cups tomato sauce
1½ cups Monterey Jack cheese, grated
1 bag (10 oz) baby spinach leaves, rinsed
2 cups grilled chicken, diced
2 tablespoons of fresh cilantro, rinsed, dried, and chopped (or substitute 1 teaspoon dried coriander)
Nonstick cooking spray

1. Preheat oven to 400 °F.
2. Lightly spray a 9- by 13-inch baking pan with cooking spray. Place two to three corn tortillas on the bottom, trimming as necessary for a good fit.
3. Add beans, 1 cup tomato sauce, and ½ cup grated cheese. Top with two to three more corn tortillas.
4. Add 1 cup tomato sauce, spinach, and ½ cup cheese. Top with two more corn tortillas.
5. Add chicken and 1 cup tomato sauce. Top with two more corn tortillas.
6. Add 1 cup tomato sauce, ½ cup cheese, and cilantro.
7. Bake for 30 minutes, or until the cheese is melted and browned and chicken is reheated.
8. Let stand for 5 minutes. Cut into eight even squares, and serve.

Calories: 304  |  Total fat: 10 g  |  Saturated fat: 4 g  |  Cholesterol: 52 mg
Sodium: 275 mg  |  Fiber: 6 g  |  Protein: 23 g  |  Carbohydrates: 31 g | Potassium: 550 mg
This recipe courtesy of  http://hp2010.nhlbihin.net/healthyeating/recipedetail.aspx?linkId=12&cId=2&rId=129
photo by: Lisa Ubersax Tefft

Categories: Recipes, Spring 2011