Vegetarian Tortilla Lasagna - 37g Carbs, 7g Fiber
From: www.prevention.com
Work Time: 20 Min
Total Time: 50 Min
Servings: 4
1 tsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 tsp ground cumin
1 1/2 cup crushed tomatoes
1 cup water
1 (4oz can) mild diced chiles, drained (we used fire roasted)
1 (8oz pkg) corn tortillas (6" diameter)
1 1/4 cup shredded Monterrey Jack
1. HEAT oven to 400 degrees F. Coat baking sheet with cooking spray.
2. HEAT oil in large frying pan over medium heat. Add onion and garlic
and cook, stirring until softened, about 5 minutes. Add cumin and cook
1 minute.
3. ADD tomatoes, water, and chiles and bring to a boil over high heat.
Reduce heat to medium-low and simmer, stirring occasionally, until sauce
is thickened, about 15 minutes.
4. COAT 1 side of each tortilla with oil and cut into 1" strips. Put on
baking sheet. Bake until crisp, about 10 minutes. Set aside. Reduce oven temperature to 350 degrees F.
5. LAYER half of the tortilla strips in 2-quart baking dish and top with
half of the sauce and cheese. Add remaining tortilla strips, sauce, and
cheese. Bake until cheese is melted and casserole is bubbly, about
20 minutes.
Servings: 4
Nutrition per Serving:
314 Calories, 14g Protein, 37g Carbs, 7g Fiber, 14g Fat, 7g Sat Fat,
420mg Sodium
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