Ingredients:

10 6-inch corn tortillas

2 C-canned low-sodium black beans, rinsed

4 C-Super Quick Chunky Tomato Sauce (Left-over friendly)

1 1/2 C- Monterey Jack cheese, grated

1 bag- (10 oz.) baby spinach leaves, rinsed

2 C- grilled chicken, diced (Left-over friendly)

2 Tbsp-fresh cilantro, rinsed,dried, and chopped (or substitute 1 tsp dried coriander)

Nonstick cooking spray

Preparation:

  1. Preheat oven to 400F
  2. Lightly spray a 9-by 13-inch baking pan with cooking spray. Place two to three corn tortillas.
  3. Add beans, 1 cup tomato sauce, and 1/2 cup grated cheese. Top with two to three 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 toortillas.
  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.

Prep Time: 10 minutes (15 minutes with homemade sauce)

Cook Time: 35 minutes (50 minutes with homemade sauce)

Yield: 8 servings

Serving Size: 1 square

Each serving provides: 

  1. Calories-304
  2. Total fat-10g
  3. Saturated fat-4g
  4. Cholesterol-52mg
  5. Sodium-275mg
  6. total fiber-6g
  7. protein-23g
  8. carbohydrates-31g
  9. Potassium-550g
  10. Vitamin A-80%
  11. Vitamin C-15%
  12. Calcium-30%
  13. Iron-15%

*Children can help layer the “lasagna” ingredients.

mexican_lasagna2