(from LooneySpoons recipe book,
Low-fat vegetarian dish)
2 cups chopped onions
2 cloves garlic, minced
1-1/2 cups chopped sweet green peppers
1 can (28 oz) tomatoes, undrained
1 cup of your favorite salsa
2 tsp ground cumin
1 can (19 oz) black beans, drained and rinsed
1 can (19 oz) red kidney beans, drained and rinsed.
12 6-inch corn tortillas or 8 7-inch flour tortillas (I use the flour
ones)
1-1/2 cups shredded reduced-fat Monterey Jack cheese (6oz)
2 small tomatoes, thinly sliced
1/3 cup chopped green onions
Low-fat sour cream (optional)
Spray a large saucepan with non-stick spray. Add onions, garlic, and green pepper. Cook and stir over med. heat until vegetables are softened, about 5 minutes. Add tomatoes, salsa, and cumin. Bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Stir in black beans and kidney beans. Remove from heat.
Spray a 13x9 inch baking dish with non-stick spray. Spread 1/3 of the bean mixture over bottom. Cover with half the tortillas (overlapping as needed), and half the cheese. Spoon another 1/3 of bean mixture on top of cheese, followed by remaining tortillas, and last of the bean mixture. Sprinkle remaining cheese on top.
Cover and bake at 350F for 35 minutes. Let cool for 10 minutes before serving. Garnish with tomato slices and green onions. If desired, seve with a dollop of sour cream on top.
Makes 8 servings
Notes: I use the flour tortillas. I also don't user reduced-fat Monterey Jack cheese, and I also use more cheese than the recipe requires.
Here are the stats per serving:
314 calories, 5.5 g fat, 51.9g carbo, 18g protein, 785 mg sodium, 15 mg cholesterol
calories from fat: 15%!
Kim W, September 25 I tried this and could not keep myself from adding different things. We like lots more Cumin. I only had canned tomatoes with jalapeno peppers and Jim wanted corn. I used corn tortillas. I had cilantro so we had lots of that to put on top of it all with the sour cream and onions.
Vicky Larmour, September 27 Oh! I completely forgot to post my comments on this one! I made it one night last week. This would have to be the recipe that I stuck to the least out of all the cooking club ones I've done so far... I basically just used the concept and changed all the details :-) I used flour tortillas (wouldn't the corn ones go all mushy and yuk?) and for the filling I just chopped up loads of veggies and sauted them with some Mexican cooking sauce out of a jar. I finished it with a layer of tortilla rather than filling because I ran out of filling, but I covered it with cheese so it wouldn't go dry. It was yummy! Jonathan gave it one of his highest accolades - "I wouldn't have known it was vegetarian!" :-) Thanks for the recipe! Vicky
Robin, October 8 Okay, I finally got around to making this. Overall: very good. It's a whole lot like my enchilada recipe http://www.usit.com/rsanborn/recipes/enchiladas.html except that the tortillas are rolled in mine (duh!) and they're fried. Naturally, mine's a little less healthy =) Surprisingly, when we had it for dinner, I didn't notice much of a difference from the tortillas not being fried. A-ha! I think to myself, I can cut some calories without losing anything. Unfortunately, the left-overs were a little lacking, which the enchiladas aren't. I'll probably stick with frying. I found the sauce recipe a little strange, it calls for onion, garlic, peppers, tomatoes, *and* a cup of salsa. Since salsa is basically onion, garlic, peppers, tomatoes, and some jalepeneo, this seemed a little strange. I followed the instructions (well, except I added the beans to early because I didn't read carefully, no harm done) but next time I'll just add a little of something hot and leave out the salsa.
Michael Oviatt, October 8 I made the mexican lasagna last week and we both loved it! Mike was surprised because when he read the recipe it didn't appeal to him much, but he really liked it. We had lunch for the rest of the week out of the leftovers. Heather
Tony and Suzy, October 13 I made this a while back. Dh asked for it to go into my rotation, so that's good. A few changes I made, less cumin ( I don't like it) I used Cheddar instead of Monterey. I used Flour tortillas. (I also used dried beans, just cooked them beforehand). Suzy
Jenni, January 23 I made this dish for the family last on Friday. While I won't say it was a hit, it will be made again. I followed the directions and ingrediants exactly, using the flour tortillas. It was tasty, sort of like enchaladas. The recipe made a lot. Part of the problem within my family is that they are a bunch of meat eaters and unuse to veggie dishes. Over all it got a thumbs up, but with a request to replace one of the beans varieties with ground beef. Thanks for the recipe! -Jenni
RNR, January 28 Well, I finally made this last night. It was a hit! I didn't have any canned beans, but we had tons of dried beans, so I just cooked some red beans and black beans and used those. The first thing I did was to double the garlic, I used a little bit of olive oil to saute the onions and peppers instead of spraying the pan. I also used red peppers instead of green, because I like them better and because they were cheaper at the store. We didn't have any salsa, we forgot to buy any and we only had a few tomatoes, so I left that out, we just used some chile sauce on it at the table. The only other substitution I did was to use Tillamook cheddar instead of Monterey Jack, I only like Jack cheese in combination with other cheeses, not enough to buy a block on its own. I did garnish with the tomato slices, scallions and sour cream, I also sliced up an avocado to serve with it. Even Rich, who has a hard time believing that anything vegetarian can be filling and satisfying (even though he eats vegetarian mezze all the time) ate it and was happily satisfied. I added more fat than the recipe calls for, with the teaspoon of olive oil, cheddar and sour cream, but it was still relatively low fat and very tasty. All and all, a success. This is definitely something we'll make again, next time I'll remember the salsa. Regards, Ranee