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Mexibean Mock Lasagna – TypeFree Diabetes

Mexibean Mock Lasagna

Preparation Time: 30 minutes

Number of Servings:

Cups of Fruits and Vegetables Per Person: 3


  • 2 tsp olive oil
  • 1-1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1 green pepper, coarsely chopped
  • 1 red pepper, coarsely chopped
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 1/8 tsp cayenne powder
  • 1 cup frozen or fresh corn kernels
  • 15 oz can dark red kidney beans, rinsed and drained
  • 15 oz can black beans, rinsed and drained
  • 1 cup no added salt tomato sauce
  • 4 oz can diced green chilies, drained
  • nonstick cooking spray
  • 6 corn tortillas
  • 1 cup fat free ricotta cheese
  • 3/4 cup low fat cheddar cheese, shredded


  1. In large skillet, heat oil over medium high heat. SautŽ onion, garlic, and peppers
    for 5 minutes.
  2. Stir in spices and sautŽ 1 additional minute. Remove from heat.
  3. Mix in corn, beans, tomato sauce, and diced green chilies.
  4. Spray 13Ó x 9Ó dish with cooking spray.
  5. Place 3 tortillas in the dish arranging to cover the bottom.
  6. Spoon in half of the corn mixture, and spread ? cup ricotta cheese on top.
  7. Sprinkle with half of the cheddar cheese.
  8. Repeat layers, using up all the ingredients.
  9. Cook, uncovered at 350¡F for 45 minutes, until casserole is thoroughly heated and
    cheddar cheese has melted.
  10. Let stand 5 minutes before serving. 

Nutrition Facts

Serving Size: 1/6 of recipe

Diabetic Exchange**

Fruit: 0

Vegetables: 2

Meat: 1

Milk: 0

Fat: 0

Carbs: 2

Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore,
partial exchanges are not included. Source: 5 A Day for Better Health: cdc.gov
Calories 340 Calories from Fat 45 % Daily Value (DV)* Total Fat 5g 8% Saturated
Fat 1g 5% Cholesterol 10mg 3% Sodium 600mg 25% Total Carbohydrate 53g 18% Dietary
Fiber 13g 52% Sugars 10g Protein 18g Vitamin A 30% Vitamin C 140% Calcium 25% Iron
20% * Percent Daily Values are based on a 2,000 calorie diet.


Author Admin

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