Welcome to What's KP Cooking? Here you can find recipes and cooking tips for healthy, easy to make food.

Login here to comment or Subscribe below to receive new recipes by email.

Member Login

Lost your password?

Not a member yet? Sign Up!

Mexican Veggie Lasagna

January 28, 2016

I found this recipe in Women’s Day magazine. It’s full of flavor and packed with veggies. Next time you want Mexican, give this a try for something different!

1 tablespoon extra virgin olive oil
1 1/2 cups chopped onion
1 lb. zucchini, diced (about 3 cups)
2 1/2 teaspoons ground cumin
1 can (14.5 oz.) diced tomatoes with chilies
1 can (15 oz.) black beans, rinsed
1 can (11 oz.) corn, drained
1 can (10 oz.) mild enchilada sauce
1/2 cup chopped fresh cilantro
5 (8-in.) flour tortillas
1 1/4 cups shredded sharp cheddar cheese or jalapeno jack cheese
Sour cream, for serving


  • Pre heat oven to 400 degrees F.
  • Coat 3-quart round baking dish with Pam cooking spray.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add onion and saute 5 minutes.
  • Add zucchini and cumin, and saute 5 minutes or until zucchini is crisp-tender.
  • Stir in tomatoes, beans, corn and enchilada sauce. Bring to a simmer.
  • Remove from heat and stir in cilantro.
  • Place 1 tortilla in baking dish.
  • Top with 11?2 cups zucchini mixture then sprinkle with 1?4 cup cheese.
  • Repeat layers 4 times.
  • Cover with foil and bake 20 to 25 minutes until bubbly around edges and cheese is melted.
  • Cool 5 minutes. Cut into wedges and serve with sour cream, if desired.
Print Friendly

Related Recipes

Tags: , , ,

Leave a Comment

Spam Protection by WP-SpamFree

User Login