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Post by Tia on Jun 11, 2005 8:39:24 GMT -5
Mexican Lasagna
2 cups frozen whole-kernel corn, thawed 1/3 cup sliced green onions 2 teaspoons ground cumin 2 teaspoons dried oregano 1 (15-ounce) can black beans, rinsed and drained 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano 1 (4.5-ounce) can chopped green chiles 4 (6-inch) corn tortillas Cooking spray 1 1/2 cups (6 ounces) preshredded reduced-fat four-cheese Mexican blend (such as Sargento) or reduced-fat Monterey Jack cheese, divided 6 tablespoons plain low-fat yogurt
Preheat oven to 400̊. Combine first 7 ingredients in a bowl. Place 2 tortillas in an 11 x 7-inch baking dish coated with cooking spray. Spoon half of corn mixture over tortillas. Top with 3/4 cup cheese. Repeat layers; end with cheese. Bake at 400̊ for 15 minutes. Let stand 2 minutes. Top each serving with 1 tablespoon yogurt.
Yield: 6 servings
NUTRITION PER SERVING CALORIES 260(21% from fat); FAT 6.2g(sat 3.4g,mono 1.7g,poly 0.7g); PROTEIN 16.8g; CHOLESTEROL 11mg; CALCIUM 338mg; SODIUM 958mg; FIBER 5g; IRON 3.3mg; CARBOHYDRATE 39.3g
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