Recipe Summary:

Preparation Time: 30 minutes

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 1.50

Ingredients:
2 tsp olive oil
1-1/2 cup chopped onion
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 powder
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:
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. Remove from heat. Mix in corn, beans, tomato sauce, and diced green chilies. Spray 13” x 9” dish with cooking spray. 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. Sprinkle with half of the cheddar cheese. Repeat layers, using up all the ingredients. Cook, uncovered at 350°F for 45 minutes, until casserole is thoroughly heated and cheddar cheese has melted. Let stand 5 minutes before serving.

Nutrition Facts

Mexibean Mock Lasagna
Serving Size 1/6 of recipe