Ingredients
- 1 Onion Yellow, medium
- 3 cloves Garlic Medium
- 4 ounces Mushrooms
- 1 Bell Pepper Green, medium
- 2 bunches Spinach Fresh
- 1 Sweet Potato Medium
- 4 ounces Cheddar Cheese Low-fat, white cheddar
- 9 Corn Tortillas Or whole wheat, 6-inch
- 1 Tablespoon Canola Oil
- 1 teaspoon Oregano Dried
- 5 ounces Queso Fresco Or feta cheese
- 1 can Green Chile Sauce 10 ounces; or enchilada sauce
- Non-Stick Cooking Spray
Equipment
- Oven
- 9×13-inch Baking Dish
- Box Grater
- Large Skillet with Lid
- Medium Bowl
Instructions
- Preheat oven to 350°F.
- Peel, rinse, and chop onion. Peel and mince garlic.
- Wipe any soil off mushrooms with a damp paper towel. Cut into thin slices.
- Rinse bell pepper. Remove core and seeds. Cut into thin strips.
- Rinse spinach. Tear or chop into pieces.
- Rinse and peel sweet potato. Shred using the large holes of a box grater.
- Grate white cheddar cheese.
- Tear tortillas in half.
- In a large skillet over medium-low heat, heat oil. Add onions. Cook until transparent, about 5-7 minutes. Add garlic, mushrooms, bell pepper, and oregano. Raise heat to high. Stir in shredded sweet potato. Cook until soft, about 8-10 minutes more. Stir in spinach. Cover and cook until just wilted, about 2 minutes.
- In a medium bowl, crumble Queso Fresco or Feta. Add grated white cheddar. Stir to mix cheeses.
- Spray the bottom of a 9×13-inch baking dish with non-stick spray. Layer 9 tortilla halves over the bottom, with the flat edges against the side of the dish and the rounded pieces overlapping in the center. Cover the tortillas with ½ of the cooked vegetables. Drizzle ½ of the enchilada sauce on top. Sprinkle ½ of the cheese. Layer the remaining 9 tortilla halves over the cheese. Add another layer using the remaining vegetables, sauce, and cheese.
- Cover baking dish with aluminum foil.
- Bake for 40 minutes. Remove foil. Keep baking until cheese on top is lightly browned, about 10 minutes more.
Notes
- For more heat, add ½ teaspoon red pepper flakes or a pinch cayenne pepper when cooking the veggies.
- Use leftover cooked veggies like green beans, carrots, eggplants, winter squash, or greens. Cut veggies into small pieces. Warm in a skillet or microwave before adding to the lasagna.
Nutrition
Nutrition Facts
Tortilla Lasagna (Budin Azteca)
Amount per Serving
Calories
209
Calories from Fat 90
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Cholesterol
22
mg
7
%
Sodium
501
mg
22
%
Potassium
608
mg
17
%
Carbohydrates
23
g
8
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
10
g
20
%
Vitamin A
10048
IU
201
%
Vitamin C
31
mg
38
%
Calcium
264
mg
26
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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