Enchilada Lasagna

MyFitnessPal = ENCHILADA LASAGNA 013024

4 big servings; takes ~40 mins total

340 calories; 10 g fat/serving

• 2 tsp oil

• 1/2 red onion, chopped

• 1/2 cup to 1 cup frozen corn and/or veggies (e.g. zucchini)

• 1/2 red bell pepper, chopped

• 3 cloves garlic

• no salt taco seasoning

• 1 cup salsa 1 can diced tomatoes plus spices for low sodium

• 1-1.5 cups frozen spinach

• 8 oz enchilada sauce (log separately; use water) (or 1:1 tomato paste:water)

• 2 flour soft tortillas

• 1 cup refried beans (was 1 can; can use low sodium which is 40% less sodium so can use almost a full can)

• 4 oz Cabot Seriously Sharp

1. Chop your veggies, and saute the red onion, red pepper, garlic and corn over medium heat until the onions are translucent.

2. Heat up the beans, and add a couple teaspoons of taco seasoning until the beans are as spicy as you like.

3. Meanwhile, add a couple teaspoons of taco seasoning to the veggies, and add in the spinach.

4. In an 8×8 baking dish, start with a layer of the tomato sauce, 1/3 of the salsa, and a layer of a corn tortilla.

5. Top the corn tortilla with 1/2 the refried beans, 1/2 of the veggie mixture, a drizzle of the tomato sauce + salsa and half the cheese.

6. Top with a corn tortilla and repeat with the rest of the toppings.

7. Top that with the cheese and tomatoes, and bake at 350 degrees for 15-20 min, until the cheese is bubbly and melted.

http://pickyeaterblog.com/enchiladalasagna/