Mexican Lasagna
Saute diced onions and garlic in olive oil for 10 minutes. Add diced tomatoes, rinsed kidney beans, chiles; boil 5 minutes. Pour half the sauce in a 10 x 10 or 12 x 7" baking dish. Layer on top tortillas, sour cream, cheese, tortillas, sauce, sour cream, cheese.
Bake 35 minutes at 350 until hot and bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 129 | ||
Calories from Fat: 78 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 12 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 22.4mg | 7 % | |
Sodium 39.2mg | 1 % | |
Potassium 227.4mg | 6 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 10.1g | ||
Protein 2.2g | 3 % | |
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: 129
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