Mexican Lasagna

Mexican lasagna on a plate

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  • 10 6-inch corn tortillas
  • 2 cups canned low-sodium black beans, rinsed
  • 4 cups Super Quick Chunky Tomato Sauce
  • 1½ cup Monterey Jack cheese, grated
  • 1 10-ounce bag baby spinach leaves, rinsed
  • 2 cups grilled chicken, diced
  • 2 tablespoons fresh cilantro, rinsed, dried, and chopped (or substitute 1 teaspoon dried coriander)
  • nonstick cooking spray


  1. Preheat oven to 400°F.
  2. Lightly spray a 9- by 13-inch baking pan with cooking spray. Place two to three corn tortillas on the bottom, trimming as necessary for a good fit.
  3. Add beans, 1 cup tomato sauce, and ½ cup grated cheese. Top with two to three more corn tortillas.
  4. Add 1 cup tomato sauce, spinach, and ½ cup cheese. Top with two more corn tortillas.
  5. Add chicken and 1 cup tomato sauce. Top with two more corn tortillas.
  6. Add 1 cup tomato sauce, ½ cup cheese, and cilantro.
  7. Bake for 30 minutes, or until the cheese is melted and browned and chicken is reheated.
  8. Let stand for 5 minutes. Cut into eight even squares, and serve.

Yield: 8 servings
Serving Size: 1 square
Calories 304
Total Fat 10 g
Saturated Fat 4 g
Cholesterol 52 mg
Sodium 275 mg
Total Fiber 6 g
Protein 23 g
Carbohydrates 31 g
Potassium 550 mg

Recipe Source: Keep the Beat™ Recipes: Deliciously Healthy Family Mealspdf document icon
(8.7 MB)

Last Updated: May 17, 2013