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
- 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.
- 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.
- 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.
