Mexican Lasagna

  • 10 6-inch tortillas
  • 2 cups canned low-sodium black beans, rinsed
  • 4 cups chunky tomato sauce (try homemade)
  • 1 1/2 cups Monterey Jack cheese, grated
  • 1 bag (10 ounces) baby spinach leaves, rinsed
  • 2 cups grilled chicken, diced (feel free to use leftovers)
  • 2 Tablespoons fresh cilantro, rinsed, dried, and chopped (or substitute 1 teaspoon dried coriander)
  1. Preaheat oven to 400° F.
  2. Lightly spray a 9x13 baking pan with cooking spray.  Place two to three corn tortillas on the bottom, trimming as needed for a good fit.
  3. Add beans, 1 cup tomato sauce, and 1/2 cup grated cheese.  Top with two more corn tortillas.
  4. Add 1 cup tomato sauce, spinach, and 1/2 cup cheese.  Top with two more corn tortillas.
  5. Add chicken and 1 cup tomato sauce.  Top with two more corn tortillas.
  6. Add 1 cup tomato sauce, 1/2 cup cheese, and cilantro.
  7. Bake for 30 minutes, or until the cheese is melted and browned, and chicken is reheated.
  8. Let stand for 5 minutes.  Cut into eight even squares, and serve.

Note: Serve this with a fruit and more veggies. Fill half your plate with fruits and veggies.

Nutrients Per Serving: Calories 304, Protein 23g, Carbohydrate 31g, Cholesterol 52mg, Total Fat 10g, Sodium 275mg, Fiber 6g

Source: Keep the Beat Recipes: Deliciously Healthy Family Meals

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