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Mexican Lasagna

Category: Casserole/Chili/Stew | Serves: 6

(124 ratings)

Nutrition Information:

Calories: 360
Protein: 18 g
Carbs: 61 g
Fat: 5 g
Saturated Fat: 1 g
Sodium: 350 mg
Fiber: 13 g

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This recipe combines two favorite dishes - enchiladas and lasagna. Now you can have the best of both in one dish!

Ingredients:

2 tsp olive oil
1-1/2 cup onion, chopped
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 pepper
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

Directions:

1	In large skillet, heat oil over medium high heat. Sauté onion, garlic, and peppers for 5 minutes. Stir in spices and sauté 1 additional minute.
2	Remove from heat. Mix in corn, beans, tomato sauce, and diced green chilies. Spray 13” x 9” dish with cooking spray.
3	Place 3 tortillas in the dish arranging to cover the bottom. Spoon in half of the corn mixture, and spread ½ cup ricotta cheese on top.
4	Sprinkle with half of the cheddar cheese. Repeat layers, using up all the ingredients.
5	Cook, uncovered at 350°F for 45 minutes, until casserole is thoroughly heated and cheddar cheese has melted. Let stand 5 minutes before serving.
6	ENJOY!