Vegetarian Mexican Tortilla Lasagna

One of our most requested vegetarian dishes since we opened! The veggie version uses kidney or black beans and corn rather than meat. A one dish meal that even meat-lovers will enjoy. Can even cook from frozen!

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 20 minutes

• For best results thaw completely. Can also be cooked from frozen. Preheat oven to 350F. Place pan on a cookie sheet for stability and bake covered with a sheet of foil for:
  
  • 2-3 size round pan: 20 mins if thawed, 45 mins if frozen.
  • 4-6 size rectangular pan: 25 mins if thawed, 60 mins if frozen.
  
  Remove foil and cook for an additional 10-15 minutes or until heated (and at least 165F) and cheese is melted and browned. Let rest for 5 minutes before serving. Serve with a salad.

• Ingredients: Beans, corn, ricotta cheese, tortillas, Mexican blend cheese, diced tomatoes, egg, garlic, cumin, chili powder, oregano, onion powder, cayenne salt, pepper. (May contain: egg, milk, wheat) (1/8 of 4-6 size or 1/4 of half-size round (2-3) pan: Calories:267 Total Fat: 11g, Sat fat: 5.3g Carbs:25 Fiber:2g . Wheat tortillas add 3 grams of fiber and approx 30 calories.