Corn Tortilla and Mixed Bean Lasagna

By glomcrae

Nutritional info: (per 1/8 of the dish)
229 calories
8 g fat (0 trans fat)
20 mg cholesterol
26 g carbs
14 g protein
7 g fiber
838 mg sodium

Ingredients

• 1 t. extra-virgin olive oil
• 2 med. yellow onions, chopped (2 cups)
• 2 med. bell peppers, cored and chopped
• 2 T. minced garlic
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 (14 oz) can diced tomatoes, with juice
• 1 (4 oz) can mild or hot chopped green chilies
• 1 T. chili powder
• 2 t. ground cumin
• 1 t. salt
• 12 white corn tortillas
• 2 cups grated reduced-fat Monterey Jack cheese

Details

Servings 8

Preparation

Step 1

Heat oven to 350. In a large saucepan over medium, heat the oil. Add the onions, bell peppers, and garlic. Saute until the vegetables are soft 5-7 minutes.

Stir in both beans, the tomatoes, chilies, chili powder, cumin and salt. Remove from heat and set aside.

In a 9x13 inch baking dish (or other 3 quart shallow baking dish) spread 1/2 cup of bean mixture. Arrange 6 of the tortillas over the bean mixture, overlapping them slightly and having them come about 1 inch up the sides of the dish.

Spread half of the remaining bean mixture over the tortillas. Sprinkle with 1 cup of the cheese, then arrange the remaining 6 tortillas on top. Cover with the remaining bean mixture.

Coat one side of a piece of foil with cooking spray, then tightly cover the dish. Bake until the lasagna is bubbling and heated through, about 30 minutes.

Uncover and top with the remaining cheese. Bake for 5 minutes more, or until the cheese is melted.