Thursday, April 30, 2009

Mexican "Lasagna"

You can use salsa instead of tomatoes if you like.

16 oz cooked pinto, pink, or black beans (if using canned, drain and rinse first)
1 14-oz can diced tomatoes
1 4-oz can chopped mild green chilies
2 c. frozen corn kernels, thawed and drained
2 scallions, minced
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground oregano
2 tbl chopped fresh cilantro (optional)
1-1/2 c. shredded reduced-fat cheddar cheese
light sour cream or plain Greek yogurt (optional)
6 corn or wheat tortillas (optional)

Preheat the oven to 400F.

Combine the beans, tomatoes, chilies, corn, scallions, and seasonings in a bowl.

Spray a 2-qt casserole dish with cooking spray. Spread half of the bean mixture in the casserole. Sprinkle half the cheese on top of it. Cover that evenly with the rest of the bean mixture. Sprinkle the rest of the cheese on top.

Bake 15 min or until bubbly. Serve with tortillas and a spoonful of sour cream or yogurt, if desired.

6 servings

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