postheadericon Southwest lasagna

This takes about ten minutes to put together (if that), and another ten minutes in the microwave. Longer if you go with a conventional oven (I would guess about 20-30 minutes at 350 deg.), but still a quick meal.


1 can of refried beans (I used Amy’s traditional)
1 jar of salsa (I used Chi-Chi’s mild)
1 package of shredded cheese (I used Galaxy vegan Mexican shreds)
1 package (8 oz. or so) of cream cheese (I used Follow Your Heart Vegan Gourmet cream cheese)
1 box of corn taco shells (it was a box of 12 and I used 10) or you can use tortilla chips if you like and do it as a layered nacho dish
plus sides and garnishes of choice – chopped tomato, jalapeno, guacamole, etc.

I used a 9×9 baking dish.

1. spread a thin layer of salsa across the bottom of the dish.
2. break the shells in half and make a layer of shell halves on top of the salsa
3. spread the whole can of refried beans across
4. spread the whole container of cream cheese over the beans
5. spread another layer of shells on top of the cream cheese
6. put about half of the shredded cheese across the shells
7. spread the remaining salsa over the cheese
8. top with the remaining shredded cheese

I baked in the microwave for ten minutes on high and it came out gooey and soft/chewy. If you like it crispier, it could go longer. Also, a conventional oven might work better for the crispier texture. I like it softer. The cheese melted really well. With a green salad or green smoothie, and some cornbread or some black bean and corn salsa, it makes a quick and filling meal. And the microwave splatter was much less than I had feared (I did not cover it while baking).

Estimated protein and carbohydrate content (based on the above named ingredients):

Protein per serving: 7 grams
Carbohydrates per serving: 29 grams

This was based on my pan being cut into six servings. Depending on your preferred serving size, it could be cut into anywhere from four large servings to nine smaller squares. Hope you like it!

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