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Featured in the Honolulu Star-Advertiser on August 17, 2011.




  • 1 (10-ounce) can enchilada sauce
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped (about ½ cup)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 5 (8-inch) flour tortillas (cut each into 3 strips)  
  • 4 cups shredded cheddar cheese (or Mexican blend cheese)
  • 1 pound leftover cooked and roughly chopped pork, chicken, steak or ground beef (about 3 cups)
  • 1 (15-ounce) can black beans, drained (or other canned beans such as pinto or kidney)
  • 1 (4.25-ounce) can chopped olives (optional)
  • 1 medium jalapeno pepper, diced (about 1 tablespoon) (optional)


Preheat oven to 425°F. Coat the bottom of a 9 x 13 x 2-inch baking pan with enchilada sauce, about 2 tablespoons, set aside. Place vegetable oil in a sauté pan and cook onions with salt and pepper over medium heat until translucent (about 3 minutes); set aside. Build lasagna in layers of tortillas, cheese, meat, onions, beans, sauce and then more cheese; repeat: Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the olives and jalapenos and serve. Makes 12 servings.

Approximate Nutrient Analysis per serving (not including optional ingredients):
350 calories, 19 g fat, 10 g saturated fat, 70 mg cholesterol, 800 mg sodium, 18 g carbohydrate, 3 g fiber, 2 g sugar, 24 g protein

Approximate Nutrient Analysis per serving (including optional ingredients):
360 calories, 2 g fat, 10 g saturated fat, 70 mg cholesterol, 900 mg sodium, 19 g carbohydrate, 3 g fiber, 2 g sugar, 25 g protein


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