Vegan Mexican Lasagna

FOODISTA
6Ingredients
55Minutes
380Calories

Ingredients

US|METRIC
  • 1 can refried black beans
  • 1 jar salsa (or picante sauce)
  • 1 can tomato sauce
  • 1 can green chilies
  • 1 can olives (optional)
  • 1 package white corn tortillas (or blue)
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    Made it

    Directions

    1. Preheat the oven to 350. Spray a casserole dish with Pam. Mix together the salsa and tomato sauce and add the green chiles. Spread a thin layer of salsa/tomato mixture on the bottom of a casserole dish.
    2. Take a corn tortilla and fill it with about 2-3 tablespoons of the bean mixture, 1 tablespoon of the tomato mixture, and a couple of olives. Roll it up and place in the bottom of the casserole dish. Repeat until you have one layer of tortillas.
    3. Cover with a layer of tomato mixture. Then repeat the layer of tortillas and so on. You should get about 3 layers of tortillas. Finally, cover with a generous layer of tomato mixture. Cover and bake for 30 minutes. Let sit 10-15 minutes before serving.
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    NutritionView More

    380Calories
    Sodium69% DV1650mg
    Fat22% DV14g
    Protein24% DV12g
    Carbs19% DV56g
    Fiber56% DV14g
    Calories380Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium1650mg69%
    Potassium730mg21%
    Protein12g24%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate56g19%
    Dietary Fiber14g56%
    Sugars3g6%
    Vitamin A20%
    Vitamin C140%
    Calcium20%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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