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Black Bean Mexican Lasagna
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Black Bean Mexican Lasagna

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/4 cup white wine
1 medium onion, chopped
1 clove garlic, crushed
1 cup corn
3/4 cup salsa
1/2 tsp cumin
1 can (15 oz.) drained black beans
1 can (14 oz.) diced tomatoes
8 corn tortillas
1 1/2 cups Monterey jack cheese
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Let's Make It
1
In skillet bring wine to boil over medium high heat. Add onion, and garlic. Put in corn and cook 3 more minutes. Add salsa, cumin, beans and tomatoes, cook five minutes; remove and set aside.
2
Spray 13x9 pan. Spoon 1 cup of bean mix into pan, arrange 4 tortillas, top with 3/4 cup cheese. Spoon 1/2 cup beans, arrange last four tortillas, top with rest of beans and reserve rest of cheese.
3
Cover and bake at 350°F for 30 minutes. Remove cover, add cheese and bake 5 minutes more.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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