Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 24 ounce can tomato sauce
- 1 cup chopped onion
- One can refried beans
- 1 teaspoon vinegar
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- One can black beans, rinsed and drained
- One small can sliced black olives, drained
- One small can diced green chiles, drained
- Eight (6-inch) corn tortillas, cut into quarters
- 1-1/2 cup shredded Cheddar cheese
- =
Directions
Preheat oven to 375-degrees. Spray a 9- x 13-inch baking pan with oil. Spread 1/4-cup tomato sauce on bottom of pan. In a bowl, combine remaining tomato sauce with onion, refried beans, vinegar, oregano, cumin, and garlic powder.
Begin to layer lasagna in the following order:
1/3 of the tortillas
1/3 of the sauce mixture
1/3 of the cheese
1/3 tortillas
1/3 sauce mixture
All of the black beans
All of the olives
All of the green chiles
1/3 of the cheese
Remaining tortillas
Remaining sauce mixture
Remaining cheese
Cover tightly and bake 20 minutes. Uncover and bake 15 minutes more. Let stand ten minutes before serving.