Try this Mexican black bean lasagna recipe, or contribute your own.
Suggest a better descriptionHeat oven to 425 degrees. Hat the oil in large skillet over medium heat. Add onion and cook covered, stirring occasionally, for 5 min. Add jalapeƱos, pepper and garlic. Cook, covered, stirring occasionally, until vegetables are tender, 6-8 min. Stir in beans, corn, and chili powder and cook for 2 min. Stir in lime juice and cilantro.
Spread 1/4 cup enchilada sauce on bottom of 8 ounce baking dish. Top with 3 tortillas, tearing to fit as necessary. Spread a third of remaining sauce over top, top with a third of bean mixture and 1/2 cup cheese; repeat twice.
Bake until lasagna is heated and top begins to brown 12-15 min. Let stand for 5 min. Serve with cilantro, lime wedges, sour cream and hot sauce.
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Serving Size: 1 Serving (3093g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5273 | ||
Calories from Fat: 1011 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 112.3g | 150 % | |
Saturated Fat 42.3g | 212 % | |
Monounsaturated Fat 32.5g | ||
Polyunsanturated Fat 28.6g | ||
Cholesterol 163.3mg | 50 % | |
Sodium 1912.3mg | 66 % | |
Potassium 6000.4mg | 158 % | |
Total Carbohydrate 931.2g | 274 % | |
Dietary Fiber 156.9g | 627 % | |
Sugars, other 774.4g | ||
Protein 185g | 264 % | |
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: 5273
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