Name: Mexican Lasagna
Prep time: 10 min
Cook time: 35 min
Yield: 8
Ingredients: 10 6-inch corn tortillas; 2 cups canned low-sodium black beans, rinsed; 4 cups Super Quick Chunky Tomato Sauce (Leftover Friendly); 1 1/2 cups Monterey Jack cheese, grated 1 bag (10 oz) baby spinach leaves, rinsed; 1 bag (10 oz) baby spinach leaves, rinsed; 2 cups grilled chicken, diced (Leftover Friendly); 2 tablespoons fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander); Nonstick cooking spray

Mexican Lasagna

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Mexican Lasagna

Course

Main Dish

Cuisine

Italian

Prep Time

10 minutes

Cook Time

35 minutes

Servings

Ingredients

10 6-inch corn tortillas
2 cups canned low-sodium black beans, rinsed
4 cups Super Quick Chunky Tomato Sauce (Leftover Friendly)
1 1/2 cups Monterey Jack cheese, grated 1 bag (10 oz) baby spinach leaves, rinsed
1 bag (10 oz) baby spinach leaves, rinsed
2 cups grilled chicken, diced (Leftover Friendly)
2 tablespoons fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)
Nonstick cooking spray

Instructions

Preheat oven to 400 °F.
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.
Add beans, 1 cup tomato sauce, and ½ cup grated cheese. Top with two to three more corn tortillas.
Add 1 cup tomato sauce, spinach, and ½ cup cheese. Top with two more corn tortillas.
Add chicken and 1 cup tomato sauce. Top with two more corn tortillas.
Add 1 cup tomato sauce, ½ cup cheese, and cilantro.
Bake for 30 minutes, or until the cheese is melted and browned and chicken is reheated.
Let stand for 5 minutes. Cut into eight even squares, and serve.

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Posted in Dinner, Lunch, Recipes, Under 500 Calories