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Mexican Lasagna with Chicken & Black Bean

 
One serving costs about $2.46

$2.46 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free lunch,main course,main dish,dinner mediterranean,european,italian
spoonacular Score:70%

Spoonacular Score: 70%

 

The recipe Mexican Lasagna with Chicken & Black Bean could satisfy your Mediterranean craving in roughly 45 minutes. For $2.09 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 579 calories, 28g of protein, and 23g of fat each. 1 person has tried and liked this recipe. Only a few people really liked this main course. If you have beans, sharp cheddar cheese, taco seasoning, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is solid. Try Mexican Lasagna with Chicken and Black Beans, Mexican Black Bean Chicken Soup, and Mexican Chicken Or Turkey Salad With Tomato And Black Bean Salsa for similar recipes.

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Selvapiana Chianti Rufina. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.

Selvapiana Chianti Rufina

This is a big and juicy Chianti Rufina, offering delicious strawberry and cherry aromas followed by subtle notes of spice box, leather, earth and mushrooms. Dense, smooth and medium-bodied, with great concentration and fine tannins.Easy-going and supple, this is great food wine: ideal for rich pastas, creamy soups, barbecued meats and cheeses.

» Get this wine on Wine.com

Ingredients

Servings:
15 oz
15 oz canned black beans
canned black beans
1 Tbsp
1 Tbsp canola oil
canola oil
some
some cilantro
cilantro
12
12  corn tortillas
corn tortillas
2 tsps
2 tsps cumin powder
cumin powder
16 cups
16 cups enchilada sauce
enchilada sauce
2 tsps
2 tsps garlic powder
garlic powder
4 oz
4 oz ground chicken
ground chicken
1
1  jalapenos
jalapenos
1
1  onion
onion
some
some bell pepper
bell pepper
0.5
0.5  red bell pepper
red bell pepper
2 tsps
2 tsps red chili powder
red chili powder
some
some salt
salt
6 oz
6 oz sharp cheddar cheese
sharp cheddar cheese
1 pkg
1 pkg taco seasoning
taco seasoning
15 oz canned black beans
15 oz
canned black beans
1 Tbsp canola oil
1 Tbsp
canola oil
some cilantro
some
cilantro
12  corn tortillas
12
corn tortillas
2 tsps cumin powder
2 tsps
cumin powder
16 cups enchilada sauce
16 cups
enchilada sauce
2 tsps garlic powder
2 tsps
garlic powder
4 oz ground chicken
4 oz
ground chicken
1  jalapenos
1
jalapenos
1  onion
1
onion
some bell pepper
some
bell pepper
0.5  red bell pepper
0.5
red bell pepper
2 tsps red chili powder
2 tsps
red chili powder
some salt
some
salt
6 oz sharp cheddar cheese
6 oz
sharp cheddar cheese
1 pkg taco seasoning
1 pkg
taco seasoning

Equipment

baking pan
baking pan
oven
oven
baking pan
baking pan
oven
oven


Instructions

  1. - Preheat oven to 375F
  2. - Over medium heat, add oil on a skillet. When heated, brown ground chicken for few minutes.
  3. - Add onions and bell pepper. Let them sweat for couple minutes and add black beans, jalapeno and stir them together. Continue this for 2-3 minutes.
  4. - Add all the spices and 1/4 cup enchilada sauce. Allow it to cook for few minutes then remove from heat. Let it cool for few minutes or leave it in the refrigerator for quick chill.
  5. - In a baking dish, pour about 2-3 tablespoon enchilada sauce then one tortilla. Spread 1 tablespoon of sauce over the tortilla then spoon chicken-bean mixture followed by 1 tablespoon of cheese or more if you like.
  6. - Layer it likewise with the remaining tortillas. Just make sure the tortillas are well covered in sauce otherwise it will be very dry.
  7. - Top the last tortilla with remaining sauce and cheese.
  8. - Bake it covered for 10-12 minutes or until the sauce bubbles and cheese is melted completely.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.46
Ingredient
15 ounces canned black beans
1 tablespoon canola oil
some cilantro
12 corn tortillas
2 teaspoons cumin powder
1 cup enchilada sauce
2 teaspoons garlic powder
4 ounces ground chicken
1 jalapenos
1 onion
some bell pepper
½ red bell pepper
2 teaspoons red chili powder
6 ounces sharp cheddar cheese
1 package taco seasoning
Price
$0.76
$0.04
$0.01
$1.11
$0.26
$1.37
$0.18
$0.93
$0.06
$0.24
$1.50
$0.30
$0.17
$1.82
$1.09
$9.85

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You can easily make your own taco seasoning at home. Typical ingredients include paprika, chili powder, cumin, oregano, garlic powder, onion powder, and of course salt and pepper.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
601 Calories
29g Protein
23g Total Fat
73g Carbs
28% Health Score
Limit These
Calories
601
30%

Fat
23g
36%

  Saturated Fat
10g
65%

Carbohydrates
73g
24%

  Sugar
11g
13%

Cholesterol
69mg
23%

Sodium
2168mg
94%

Get Enough Of These
Protein
29g
58%

Vitamin C
128mg
156%

Vitamin A
4805IU
96%

Fiber
17g
72%

Phosphorus
674mg
67%

Calcium
435mg
44%

Vitamin B6
0.76mg
38%

Manganese
0.72mg
36%

Magnesium
131mg
33%

Iron
5mg
32%

Folate
125µg
31%

Vitamin B2
0.51mg
30%

Potassium
955mg
27%

Zinc
3mg
25%

Vitamin B3
4mg
23%

Vitamin B1
0.34mg
23%

Selenium
15µg
23%

Copper
0.41mg
21%

Vitamin E
3mg
20%

Vitamin B5
1mg
11%

Vitamin K
10µg
10%

Vitamin B12
0.51µg
9%

Vitamin D
0.26µg
2%

covered percent of daily need

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