I recently found and made this recipe for vegan, low fat, Mexican Lasagna and I must say, it blew my expectations out of the water. I'm not a vegan nor a vegetarian, but I definitely didn't miss the meat in this dish, it was so delicious! My very sizable portion (1/8th of a 9x13 pan) came in around 310 calories and only 3 grams of fat! This a recipe for those who are looking for a meal with minimal calories that doesn't cut back on flavor. I highly recommend!

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Mexican Lasagna (or Enchilada Casserole)

1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
1/2 jalapeño pepper, finely chopped (optional)
2 cloves garlic, minced
1 large onion, chopped
corn tortillas--at least 12
3 cups (28 ounces) fatfree refried beans
2 medium tomatoes, diced
1 tsp. chili powder, divided
1/2 tsp. cumin, divided
3 cups black beans, rinsed and drained
1 cup salsa
1 can enchilada sauce (or 1 1/2 cups homemade)
sliced black olives

Preheat oven to 375 F.

In a non-stick pan with a little water (1 tbsp.), sauté the peppers, garlic, and onion for about 3 minutes, or until softened. Set aside.

Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (you may cut some of them to fit). Make sure you cover the entire bottom of the pan.

Stir the refried beans and spread half of them evenly over the tortillas. Cover the refried beans with half of the pepper-onion mixture and half of the tomatoes; sprinkle with half of the seasonings and half of the black beans.

Add another layer of tortillas and repeat the layers of the other ingredients. Spread the cup of salsa over the final layer of black beans. Cover with a final layer of tortillas, pour the enchilada sauce over the top, and sprinkle with black olives. Cover and bake for about 30 minutes or until hot throughout. It will be easier to cut if you allow it to cool for about 10 minutes before serving.

Makes about 8 large servings. Each serving contains 319 Calories (kcal); 5g Total Fat; (13% calories from fat); 15g Protein; 56g Carbohydrate; 9mg Cholesterol; 601mg Sodium; 14g Fiber. Weight Watchers 6 Flex points.

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Recipe courtesy of:
http://blog.fatfreevegan.com/2006/07/mexican-lasagna-or-enchilada-casserole.html

Sounds awesome.

I'm excited to try this tomorrow. So glad I cooked up a big pot of black beans to use for lunches!

bump

thanks for sharing! =)

I'm making this next week for Meatless Monday! Sounds so yummy!

Gotta try that!

Oh this sounds great, thanks!

BUMP! My husband would totally eat this and sounds amazing!

Sounds yummy!

Looks great! Thanks for sharing!

wow! thanks!

Yummy! And easy ingredients! Bump!

I've been looking for more ways to eat dried beans and this looks delicious - thanks!

bump....yummm

This looks great! :) Bumping to try next week...

Sound yummy to me, but with no cheese, do you think my 9 and 11 year olds will like it? They love mexican. Thanks!

To mcpherson4, If your children aren't picky about beans, they are sure to love it. As for the cheese, I added reduced fat shredded cheddar on just half of the top during the last 15 minutes of baking, as my boyfriend is the same way. That way I could eat my portion without the extra calories while he could still eat it with cheese. Although, even he admitted it was delicious without it.

Num!

bump

Mmmm, one question...what is enchilada sauce? Can I get it at a regular grocery store??

sounds delicious ! just a warning though, a lot of refried beans are made with LARD. which is an animal product. i'm sure hardcore vegans and vegetarians are aware of this but just wanted to give you a heads up..