Fiesta Mexican Lasagna USDA Recipe for Family Child Care

4 from 2 votes

Fiesta Mexican Lasagna USDA Recipe for Family Child Care

This main dish is filled with hearty, healthy ingredients. It’s colorful vegetables are layered with crunchy tortilla chips, smooth black beans, flavorful cumin, oregano, and lively salsa, and baked to perfection as an aromatic, savory casserole.

CACFP CREDITING INFORMATION

One piece provides:

Legume as Meat Alternate: 1 oz equivalent meat alternate, ¾ cup vegetable, and ¾ oz equivalent grains.

Legume as Vegetable: 1 cup vegetable and ¾ oz equivalent grains.

Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course, vegetarian

Keyword: Recipes for Home

Age Group: Ages 3-5

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Plant-based

Program Meal Component: Grains, Vegetables, Meat Alternates

Vegetable Subgroup: Red-Orange Vegetables, Beans and Peas (Legumes), Starchy Vegetables, Other Vegetables

Meal Service Temperature: Hot

Cooking Method: Roast, Sauté, Steam

Season: Fall, Winter

6 Servings

Calories: 264

Ingredients

66 chips (about 12 oz) Low-sodium tortilla chips
2 tsp Canola oil
¼ cup Fresh green bell pepper, seeded, diced
1 cup Canned low-sodium corn, drained, rinsed
1 cup Fresh onions, peeled, diced
2 cups Fresh butternut squash, peeled, seeded, cubed ½"
½ tsp Ground oregano
½ tsp Ground cumin
½ tsp Granulated garlic
½ tsp Chili powder
½ tsp Paprika
½ tsp Salt
2½ cups Canned low-sodium black beans, drained, rinsed
1¼ cups Low-sodium meatless spaghetti sauce
1 cup Low-sodium salsa, mild

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66 chips (about 12 oz) Low-sodium tortilla chips
2 tsp Canola oil
¼ cup Fresh green bell pepper, seeded, diced
1 cup Canned low-sodium corn, drained, rinsed
1 cup Fresh onions, peeled, diced
2 cups Fresh butternut squash, peeled, seeded, cubed ½"
½ tsp Ground oregano
½ tsp Ground cumin
½ tsp Granulated garlic
½ tsp Chili powder
½ tsp Paprika
½ tsp Salt
2½ cups Canned low-sodium black beans, drained, rinsed
1¼ cups Low-sodium meatless spaghetti sauce
1 cup Low-sodium salsa, mild

Instructions

Preheat oven to 350 °F.
Divide chips evenly into three bowls (about 22 chips per bowl). Crumble one bowl of chips and reserve remaining two bowls of whole chips for use during the layering process.
In a medium mixing bowl, combine canola oil, green pepper, corn, and ½ cup of onions, reserving other half of onions for step 6. Toss to evenly coat with oil. Transfer vegetables to a large baking sheet. Roast uncovered at 350 °F for 15 minutes or until vegetables are slightly brown around the edges.
Steam squash in a steam basket over high heat for 15 minutes or until soft. Place squash in a large mixing bowl and mash until smooth.
Add roasted vegetables to squash. Mix well. Add ¼ teaspoon oregano and ¼ teaspoon cumin, reserving remaining spices for step 6. Mix well and set aside.
In a medium skillet coated with nonstick cooking spray, cook remaining onions, cumin, and oregano with garlic, chili powder, paprika, and salt over medium heat for 5 minutes or until the onions become translucent and soft.
Purée cooked onions and black beans in a food processor or blender until smooth. If needed, add 1-2 tablespoons of water to make the purée smoother.
To make the sauce, combine spaghetti sauce and salsa in a bowl and set aside.
Layer ingredients in an 8” x 8” nonstick baking pan sprayed with nonstick spray.
a. 1 cup sauce
b. Bowl of whole chips (about 22 whole chips)
c. 1¼ cups bean mixture (a rubber spatula dipped in water helps to spread the mixture evenly)
d. 1⅛ cups squash/vegetable mixture
e. Bowl of whole chips (about 22 whole chips)
f. 1¼ cups bean mixture
g. 1⅛ cups squash/vegetable mixture
h. 1¼ cups sauce
i. Bowl of crumbled chips
Cover with aluminum foil and bake at 350 °F for 30 minutes until thoroughly heated.
Remove from oven. Uncover and allow to rest for 15 minutes before serving.
Cut into six even portions.
Serve hot.

Nutrition