Vegetarian Tortilla Lasagna Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic
1 cup chunky salsa
1 can (6 ounces) tomato paste
1/2 teaspoon ground cumin
2 cans (15-1/2 ounces each) hominy, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
3 flour tortillas (10 inches)
2 cups (8 ounces) shredded Monterey Jack cheese
1/4 cup sliced ripe olives
Instructions
Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a round 5-qt. slow cooker. Coat strips with cooking spray.
In a large bowl, combine the tomatoes, salsa, tomato paste and cumin. Stir in hominy and beans. Place one tortilla on the bottom of slow cooker. Top with a third of the hominy mixture and cheese. Repeat layers twice. Sprinkle with olives. Cover and cook on low for 3 to 3-1/2 hours or until heated through.
Using foil strips as handles, remove the lasagna to a platter. Let stand for 5 minutes before cutting into wedges.
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