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Beany Mexican Lasagna

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)111.7494
Energy (kCal)1849.653
Carbohydrates (g)343.5012
Total fats (g)16.481
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine black beans, corn, tomatoes with chiles, peppers, cilantro, salt, and spices in large bowl; mix well. | 2. Slice tortillas into strips. | 3. Spread some enchilada sauce in the bottom of a 13x9-inch pan. | 4. Cover sauce with one-third of tortilla strips. | 5. Slather half of refried beans onto tortilla strips. | 6. Add half of vegetable mixture; spread out evenly. | 7. Add one-third of cheese and half of remaining enchilada sauce. | 8. Repeat layers. | 9. Top with remaining tortilla strips and cheese. | 10. Cover and bake at 350 degrees for about 30 minutes, or until cheese is melted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    wheat tortilla 6 - - - -
    bean 1 can fat free refried 80.0 11.3103 11.5862 1.3793
    black bean 2 cups 1323.08 241.9568 83.80799999999999 5.5096
    corn 2 cups 249.4 54.23 9.482999999999999 3.915
    tomato green chilies 1 can - - - -
    bell pepper 2 cups diced 59.6 13.8272 2.5628 0.5066
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    cumin 1 tablespoon 22.5 2.6544 1.0686 1.3362
    chili powder 1 tablespoon 22.56 3.9760000000000004 1.0768 1.1424
    salt 1 teaspoon - - - -
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    monterey jack cheese 2 cups - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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