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Tortilla Lasagna

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Submitted by jdav

YIELD

6 servings

PREP

10 min

COOK

35 min

READY

50 min

Ingredients

24 693.6
OUNCES ML/G TOMATO SAUCE
¼ 59
CUP ML ONIONS
finely chopped
½ 118
CUP ML GREEN BELL PEPPERS
finely chopped
15 15
SMALL SMALL BLACK OLIVES
pitted
16 462.4
OUNCES ML/G RED KIDNEY BEANS
canned, rinsed, drained
1 5
TEASPOON ML VINEGAR
¼ 1.3
TEASPOON ML GARLIC POWDER
½ 2.5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML CUMIN
6 6
EACH EACH CORN TORTILLAS (6-INCH)
cut into quarters *
1 237

Directions

Preheat oven to 375 deg.

Spray a baking pan with nonstick spray.

Spread ¼ cup of tomato sauce in the bottom of the prepared pan.

In a large bowl, combine remaining tomato sauce with remaining ingredients, exept tortillas and cheese.

Mix well.

Arrange ⅓ of the tortilla sections over sauce in pan.

Spread 1 cup of sauce over tortillas.

Pour ⅓ of the “cheese” sauce over the sauce.

Repeat with another ⅓ of the tortillas, 1 cup of sauce and ⅓ of the cheese sauce.

Repeat one more time, using remaining tortilla sections, sauce and cheese sauce.

Cover and bake 20 minutes.

Uncover and continue baking 15 more minutes.

Let stand 5 minutes before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 130 11% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 332mg 14%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 10%
Sugars g
Protein 13g
Vitamin A 10% Vitamin C 46%
Calcium 6% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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