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Mexibean Mock Lasagna

Mexibean Mock Lasagna



 

Mexibean Mock Lasagna

Preparation Time: 30 minutes
Number of Servings:
6
Cups of Fruits and Vegetables Per Person: 3

Ingredients

  • 2 tsp olive oil
  • 1-1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1 green pepper, coarsely chopped
  • 1 red pepper, coarsely chopped
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 1/8 tsp cayenne powder
  • 1 cup frozen or fresh corn kernels
  • 15 oz can dark red kidney beans, rinsed and drained
  • 15 oz can black beans, rinsed and drained
  • 1 cup no added salt tomato sauce
  • 4 oz can diced green chilies, drained
  • nonstick cooking spray
  • 6 corn tortillas
  • 1 cup fat free ricotta cheese
  • 3/4 cup low fat cheddar cheese, shredded

Directions

  1. In large skillet, heat oil over medium high heat. Sauté onion, garlic, and peppers for 5 minutes.
  2. Stir in spices and sauté 1 additional minute. Remove from heat.
  3. Mix in corn, beans, tomato sauce, and diced green chilies.
  4. Spray 13” x 9” dish with cooking spray.
  5. Place 3 tortillas in the dish arranging to cover the bottom.
  6. Spoon in half of the corn mixture, and spread ˝ cup ricotta cheese on top.
  7. Sprinkle with half of the cheddar cheese.
  8. Repeat layers, using up all the ingredients.
  9. Cook, uncovered at 350°F for 45 minutes, until casserole is thoroughly heated and cheddar cheese has melted.
  10. Let stand 5 minutes before serving. 

Nutrition Facts


Serving Size: 1/6 of recipe

Diabetic Exchange**

Fruit: 0
Vegetables: 2
Meat: 1
Milk: 0
Fat: 0
Carbs: 2
Other: 0
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included. Source: 5 A Day for Better Health: cdc.gov
Calories 340 Calories from Fat 45 % Daily Value (DV)* Total Fat 5g 8% Saturated Fat 1g 5% Cholesterol 10mg 3% Sodium 600mg 25% Total Carbohydrate 53g 18% Dietary Fiber 13g 52% Sugars 10g Protein 18g Vitamin A 30% Vitamin C 140% Calcium 25% Iron 20% * Percent Daily Values are based on a 2,000 calorie diet.





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