This weekend I made Mexican Lasagna, which is super easy, low in calories and yummy too. I only made a small one (8×8 pan) but you could adapt this to make it as big as you’d like.
You will need:
– 3 whole grain tortillas
-vegetarian refried beans
-vegetables of your choice (I used red pepper, asparagus, and mushroom)
First, spray your pan and preheat oven to 375 degrees. Then, cut up your vegetables.
Heat up olive oil in a skillet and saute your vegetables, then, after about 7 minutes, add the black beans and stewed tomatoes. Flavor with salt, pepper, and a little taco seasoning and continue to cook for about 10 minutes.
Now, spread a layer of the vegetable mixture on top of the beans.