JodelleFitzh20
Cathlete
Found this on the Women's Health Magazine website, made it for my husband and some friends and it blew them away!!!!!!!!!!!!! It was so good! These were bonified meat eaters too, and they didn't even miss the meat!! It's so tasty and packed with veggies! I served it alongside sliced Jicama and red peppers dipped in fresh homemade guacamole!! And I used nonfat plain greek yogurt in replace of sour cream. This dish is a must!!
Mexican Lasagna
INGREDIENTS
o 2 tsp olive oil
o 11⁄2 cups chopped onion
o 1 lb zucchini, diced (about 3 cups)
o 21⁄2 tsp ground cumin
o 1 can (14.5 oz) diced tomatoes with chiles
o 1 can (15 oz) black beans, rinsed
o 1 can (11 oz) corn niblets, drained
o 1 can (10 oz) mild enchilada sauce
o 1⁄2 cup chopped cilantro
o 5 (8-in.) whole-wheat flour tortillas (I like Mama Lupe's Low Carb)
o 11⁄4 cups shredded reduced-fat cheddar
PREPARATION
1. Heat oven to 400ºF. Coat a 3-qt round baking dish with nonstick spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and sauté 5 minutes. Add zucchini and cumin, and sauté 5 minutes or until zucchini is crisp-tender. Stir in tomatoes, beans, corn and enchilada sauce; bring to a simmer. Remove from heat and stir in cilantro.
3. Put 1 tortilla in baking dish. Top with 11⁄2 cups zucchini mixture; sprinkle with 1⁄4 cup cheese. Repeat layers 4 times.
4. Cover with foil and bake 20 to 25 minutes until bubbly around edges and cheese is melted. Cool 5 minutes. Cut into wedges and serve with sour cream, if desired.
Mexican Lasagna
INGREDIENTS
o 2 tsp olive oil
o 11⁄2 cups chopped onion
o 1 lb zucchini, diced (about 3 cups)
o 21⁄2 tsp ground cumin
o 1 can (14.5 oz) diced tomatoes with chiles
o 1 can (15 oz) black beans, rinsed
o 1 can (11 oz) corn niblets, drained
o 1 can (10 oz) mild enchilada sauce
o 1⁄2 cup chopped cilantro
o 5 (8-in.) whole-wheat flour tortillas (I like Mama Lupe's Low Carb)
o 11⁄4 cups shredded reduced-fat cheddar
PREPARATION
1. Heat oven to 400ºF. Coat a 3-qt round baking dish with nonstick spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and sauté 5 minutes. Add zucchini and cumin, and sauté 5 minutes or until zucchini is crisp-tender. Stir in tomatoes, beans, corn and enchilada sauce; bring to a simmer. Remove from heat and stir in cilantro.
3. Put 1 tortilla in baking dish. Top with 11⁄2 cups zucchini mixture; sprinkle with 1⁄4 cup cheese. Repeat layers 4 times.
4. Cover with foil and bake 20 to 25 minutes until bubbly around edges and cheese is melted. Cool 5 minutes. Cut into wedges and serve with sour cream, if desired.
