Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 3 Tbs. olive oil, divided; 1 1/2 cups diced onion, divided; 2 tsp. ground cumin, divided; 1 tsp. ground coriander; 1 15-oz. can black beans, drained and rinsed; 1/4 cup chopped cilantro; 3 Tbs. lime juice; 2 cups grated carrots; 2 cups grated zucchini; 1/2 Tbs. chili powder; 1/2 tsp. garlic powder; 2 Tbs. chopped jalapeno pepper; 1/4 cup prepared salsa; 8 6-inch corn tortillas; 1 cup shredded low-fat cheddar cheese

15 ingredients

17 steps

Ingredients

3 Tbs. olive oil, divided
1 1/2 cups diced onion, divided
2 tsp. ground cumin, divided
1 tsp. ground coriander
1 15-oz. can black beans, drained and rinsed
1/4 cup chopped cilantro
3 Tbs. lime juice
2 cups grated carrots
2 cups grated zucchini
1/2 Tbs. chili powder
1/2 tsp. garlic powder
2 Tbs. chopped jalapeno pepper
1/4 cup prepared salsa
8 6-inch corn tortillas
1 cup shredded low-fat cheddar cheese

Directions

1

Preheat oven to 350F.
2

Coat 9x9-inch baking dish with cooking spray.
3

Heat 1 Tbs.
4

oil in skillet over medium heat.
5

Add 3/4 cup onion, and saute 5 minutes.
6

Add 1 tsp.
7

cumin and coriander, and cook 5 minutes.
8

Puree onions with beans, cilantro and lime juice in blender.
9

Heat 2 Tbs.
10

oil in skillet over medium heat.
11

Saute remaining onion in oil 5 minutes.
12

Add carrots and zucchini, and cook 5 minutes more.
13

Stir in chili powder, garlic powder, jalapeno and remaining cumin, and cook 3 minutes.
14

Add salsa, and simmer 2 minutes.
15

Layer 4 tortillas, 1/2 bean mixture and 1/2 vegetable mixture in prepared pan.
16

Repeat, and top with cheese.
17

Bake 30 minutes, or until cheese has melted.