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<br>https://www.hungry-girl.com/chew/show/2313
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<br>Hungry Girl Today: 6.12.12
<br>CHEW THE RIGHT THING
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<br>BITE IT!
<br>HG's Mucho Mas Mexican Lasagna
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<br>La-La-La-La Lasagna!  
<br>Check out this fun spin on a classic baked dish. Zesty, cheesy, layered deliciousness!
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<br>Ingredients:
<br>1 cup frozen corn kernels, thawed
<br>One 10-oz. can diced tomatoes with green chiles, drained
<br>Five 6-inch corn tortillas
<br>1 1/2 cups frozen ground-beef-style soy crumbles (like the kind by Boca or MorningStar Farms)
<br>2 tsp. taco seasoning mix
<br>1 cup finely chopped red bell pepper
<br>1 cup finely chopped green bell pepper
<br>1 cup finely chopped onion
<br>1 cup canned fat-free refried beans 
<br>1 cup enchilada sauce
<br>1 cup shredded reduced-fat Mexican-blend cheese
<br>Optional toppings: fat-free sour cream, salsa 
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<br>Directions:
<br>Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
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<br>In a medium bowl, mix corn kernels with the drained diced tomatoes with chiles. Cut each tortilla into 4 wedges for a total of 20 wedges. 
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<br>Bring a large skillet sprayed with nonstick spray to medium-high heat. Add soy crumbles and sprinkle with taco seasoning. Cook and stir until well mixed and hot, 2 - 3 minutes.
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<br>Transfer soy crumbles to a second medium bowl. Remove skillet from heat. Clean skillet, if needed. Re-spray and return to medium-high heat.
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<br>Add bell peppers and onion to the skillet, and cook and stir until slightly soft, 6 - 8 minutes. 
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<br>Remove skillet from heat. Add beans and mix well. 
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<br>Evenly spread and layer half of each ingredient in the baking pan: veggie-bean mixture, corn-tomato mixture, soy crumbles, tortilla wedges, enchilada sauce, and cheese. Repeat layering with remaining ingredients.
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<br>Bake until lasagna is hot and cheese has melted, about 25 minutes. Eat up!
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<br>MAKES 6 SERVINGS
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<br>Serving Size: 1/6th of lasagna
<br>Calories: 233
<br>Fat: 5.5g
<br>Sodium: 853mg
<br>Carbs: 33g
<br>Fiber: 6.5g
<br>Sugars: 6.5g
<br>Protein: 15g
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<br>PointsPlus