meatless tuesday

Monday was meatless too, but dinner consisted of a microwaved tortilla with cheese inside and I didn’t figure you’d be interested in that “recipe.”

Mexican Lasagna

adapted from Annie’s Eats

7 Weight Watchers points per serving


1 (15 oz.) can black beans, drained and rinsed

1½ cups fresh or frozen corn kernels

1 tsp. dried oregano

1 tsp. garlic powder

¾ tsp. kosher salt

½ tsp. cumin

15 oz. jar chipotle (roasted) salsa

9 lasagna noodles

8 oz. shredded Mexican blend cheese

Preheat oven to 400 degrees.

Cook noodles per package directions. Combine beans, corn and spices in a bowl. Spray or oil a casserole dish and add a few tablespoons of salsa to the bottom. Then layer noodles, bean mix, salsa and cheese three times, ending with cheese on top.

Put in oven for 15-20 minutes, until cheese is bubbly.



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