I made Mexican Lasagna this week and it was delicious! I was a little nervous going into it because I was kind of winging this one. I didn't really do much research and used it as an excuse to clean out the refrigerator. It worked out.
Mexican Lasagna:
12 corn tortillas
1 can reduced sodium black beans, rinsed and drained
1 can reduced sodium pinto beans, rinsed and drained
1 cup corn kernels, fresh or frozen
1 large bell pepper, diced
4 carrots, peeled and chopped
1 red onion, diced
1 cup fat free salsa
1-2 cups reduced fat shredded Mexican blend cheese
Preheat the oven to 375 degrees. Cut each tortilla in half and layer 6 halves in a casserole dish or lasagna pan. Top with a third of the beans, corn, onion, bell pepper, salsa, and cheese.
Continue layering the ingredients.
Bake for 30-45 minutes or until everything is hot and the cheese has melted. Serve with a dollop of sour cream or Greek Yogurt.
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