This south-of-the-border bean version of lasagna uses corn tortillas in place of the traditional noodles.

Mexican Lasagna

1 (15-ounce) can pinto or dark red kidney beans, drained and rinsed
1/2 tablespoon olive oil
1 cup onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 teaspoon cumin
1 tablespoon chili powder
1/8 teaspoon cayenne pepper
1 cup frozen or fresh corn
1 cup tomato sauce
6 corn tortillas
1 cup lowfat cottage cheese
3/4 cup cheddar cheese

1. In a large skillet, heat oil over medium to high heat. Sauté onion, garlic, and green pepper for about 5 minutes, or until soft. Stir in spices and sauté 1 minute more. Remove from heat. Mix in corn, beans, and tomato sauce.
2. Place 3 tortillas in a 2-quart casserole dish, arranging to cover bottom. Spoon in half of the corn-bean mixture and spread 1/2 cup cottage cheese on top. Sprinkle on half the cheese. Repeat layers, using up all of the ingredients.
3. Bake at 350°F (175°C) for 45 minutes. Let stand 5 minutes before serving.

Makes 6 servings

NUTRITIONAL INFORMATION (per serving): Servings per recipe: 6 ; Serving size: 1 1/4 cups; Calories: 252; Carbohydrates: 35g; Fat: 7g; Cholesterol: 18mg; Protein: 15g; Fiber: 6g; Sodium: 500mg (990mg using canned beans)

FOOD EXCHANGES: 1 lean meat; 1 vegetable; 2 fruit

Recipe provided courtesy Michigan Bean Commission.