This festive twist on lasagna-and a quick weeknight meal- will make your family cheer "ole'!"Recipe and photo courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.
10 6-inch corn Tortillas2 cups canned low-sodium Black beans, rinsed4 cups Tomato sauce (canned/jarred or see separate Super Quick Chunky Tomato Sauce recipe)1 1-2 cups Monterey Jack cheese, grated1 bag (10 ounces) baby Spinach leaves, rinsed2 cups grilled Chicken, diced2 tablespoons fresh Cilantro, rinsed, dried and chopped (or substitute 1 teaspoon dried coriander)Nonstick Cooking spray
1. Preheat oven to 400 degrees F.2. Lightly spray a 9-by 13-inch baking pan with cooking spray. Place two to three corn tortillas on the bottom, trimming as necessary for a good fit.3. Add beans, 1 cup tomato sauce and one-half cup grated cheese. Top with two to three more corn tortillas.4. Add 1 cup tomato sauce, spinach, and one-half 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, one-half cup cheese and cilantro.7. Bake for 30 minutes or until the cheese is melted and browned and the chicken is reheated.8. Let stand for 5 minutes. Cut into eight even squares and serve.
Cooking with kids note: Children can help layer the "lasagna" ingredients.Leftover friendly note: If you don't have leftover chicken, use rotisserie chicken.Note: If you can't find beans labeled "low sodium," compare the Nutrition Facts panels to find the beans with the lowest amount of sodium. Rinsing can help reduce sodium levels further.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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