From RecipeTin Eats
Vegetarian Mexican Lasagna
- Time
- 45 min
- Makes
- 5
- Ingredients
- 19
11 things you may not have.
Get the recipe at RecipeTin Eats (opens in a new tab)
The method's theirs. Go give them the click.
Ingredients
- 800 g / 28oz crushed canned tomato
- 1 tbsp olive oil
- 1 clove garlic (, whole peeled)
- 1/2 red onion (, chopped)
- 1 cup fresh coriander / cilantro (, lightly packed)
- 1 tbsp EACH cumin (, oregano and paprika (any type))
- 1 tsp EACH salt (, garlic powder, cayenne pepper (optional) and sugar (any))
- 2 tsp coriander powder
- Black pepper
- 1 tbsp olive oil
- 1 garlic clove (, minced)
- 1/2 red onion (, finely chopped)
- 1 large red capsicum / bell pepper (, chopped (~1 1/2 cups))
- 2 zucchinis (, chopped (~1 1/2 cups))
- 425 g / 14 oz can black beans (, drained and rinsed)
- 1 1/2 cups frozen corn
- 6 large flour tortillas ((approx 22 cm / 9" wide) (2))
- 2 1/2 cups / 200g grated melting cheese ((I used low fat cheddar))
- Fresh coriander / cilantro leaves (, for garnish (optional))
Nutrition · per serving
413 g per serving
- Calories
- 342 kcal
- Fat
- 9.5 g
- Fiber
- 9.9 g
- Sugar
- 7.7 g
- Sodium
- 875 mg
- Protein
- 17.9 g
- Cholesterol
- 7 mg
- Carbohydrate
- 51.2 g
- Saturated fat
- 2.5 g
- Unsaturated fat
- 7 g
As published by RecipeTin Eats.
The method
The steps live at recipetineats.com. We don't copy them: RecipeTin Eats wrote this recipe, and your visit supports them.