Baja Lasagna
A flavorful layered casserole combining fresh vegetables, beans, and melted cheese, perfect for a hearty, spicy vegetarian meal that appeals to everyone seeking comfort food with a twist.
Ingredients
- 1/4 cup chopped onion ⓘ
- 2 (14 1/2 oz.) cans ready cut tomatoes ⓘ
- 3 oz. can diced green chilies ⓘ
- 1 cup sliced mushrooms ⓘ
- 2 2/3 cups drained canned pinto or kidney beans ⓘ
- 1 tablespoon chili powder ⓘ
- 1 teaspoon cumin ⓘ
- 8 corn tortillas, cut in 1-inch wide strips ⓘ
- 8 oz. (2 cups) shredded low-fat Cheddar cheese ⓘ
- 1 cup sour cream ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Saute chopped onion in a nonstick pan with spray for about 4 minutes.
- Add canned tomatoes, diced green chilies, sliced mushrooms, drained beans, chili powder, and cumin to the pan.
- Simmer uncovered for 10 minutes, stirring occasionally.
- In a 11 1/2 x 7 1/2-inch casserole dish, arrange one-third of the tortilla strips in a single layer.
- Set aside some shredded cheese for garnish.
- Pour one-quarter of the bean and vegetable mixture over the tortilla strips, then sprinkle with one-third of the cheese.
- Repeat layers until all ingredients are used, ending with cheese on top.
- Bake in the preheated oven for about 20 minutes until bubbly and cheese is melted.
- Garnish with reserved cheese and serve with sour cream.
Nutrition & Diet Analysis (per serving)
427
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).