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Hungry Girl Today: 6.12.12

HG's Mucho Mas Mexican Lasagna

La-La-La-La Lasagna!
Check out this fun spin on a classic baked dish. Zesty, cheesy, layered deliciousness!

1 cup frozen corn kernels, thawed
One 10-oz. can diced tomatoes with green chiles, drained
Five 6-inch corn tortillas
1 1/2 cups frozen ground-beef-style soy crumbles (like the kind by Boca or MorningStar Farms)
2 tsp. taco seasoning mix
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
1 cup finely chopped onion
1 cup canned fat-free refried beans
1 cup enchilada sauce
1 cup shredded reduced-fat Mexican-blend cheese
Optional toppings: fat-free sour cream, salsa

Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.

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.

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.

Transfer soy crumbles to a second medium bowl. Remove skillet from heat. Clean skillet, if needed. Re-spray and return to medium-high heat.

Add bell peppers and onion to the skillet, and cook and stir until slightly soft, 6 - 8 minutes.

Remove skillet from heat. Add beans and mix well.

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.

Bake until lasagna is hot and cheese has melted, about 25 minutes. Eat up!


Serving Size: 1/6th of lasagna
Calories: 233
Fat: 5.5g
Sodium: 853mg
Carbs: 33g
Fiber: 6.5g
Sugars: 6.5g
Protein: 15g