Delicious, easy to make, green enchilada sauce with layers of tortillas and veggies and black beans.
1. Heat oven to 425 degrees. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, for 5 minutes. Add the bell pepper, garlic, zucchini, rotel tomatoes and cook, covered, stirring occasionally, until the vegetables are just tender, about 10 minutes. Stir in the beans and corn and cook for two minutes.
2. Combine the tomatillos, lime juice, cilantro, and sour cream in a food processor and blend until pureed.
3. Spread 1/4 cup sauce on the bottom of an 9x13 pan. Top with a single layer of tortillas, tearing them to fit as necessary. Spread a third of the remaining enchilada sauce over the top. Top with a third of the bean mixture and 3/4 cup cheese. Repeat twice.
4. Bake until the lasagna is heated through and the top is beginning to brown, 12 to 15 minutes. Let stand for 5 minutes.
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Serving Size: 1 Serving (413g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 461 | ||
Calories from Fat: 178 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 49.5mg | 15 % | |
Sodium 920.6mg | 32 % | |
Potassium 494mg | 13 % | |
Total Carbohydrate 49.1g | 14 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 41.5g | ||
Protein 22.4g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 461
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