Southwestern Lasagna

Southwestern Lasagna

1 (15 oz) can black beans, rinsed & drained 1-1/2 cups frozen corn, thawed*
1 small onion, chopped
1 green or red bell pepper, chopped
4 servings Estimated cost per serving: $1.60
1 (10 oz) can green (tomatillo) or red enchilada sauce 8 (6-inch) corn tortillas, cut in half
1⁄2 cup of your favorite salsa
3⁄4 cup shredded cheddar or Colby-jack cheese

1) Preheat the oven to 350°.
2) In a medium bowl, mix together the beans, corn, onions and peppers.
3) Spray the bottom of an 8 in. x 8 in. baking pan with non-stick spray; spread 1⁄4 cup
of the enchilada sauce over the bottom of the pan.
4) Cover the bottom of the pan with six of the tortilla halves.
5) Spoon 1/2 of the bean mixture over the tortillas.
6) Drizzle 1⁄4 cup of sauce over the bean mixture and sprinkle with 1⁄4 cup cheese.
7) Repeat this layering process once again (with 5 tortilla halves).
 Place the remaining 5 tortilla halves over the last layer; top with 1⁄2 cup of salsa
and the remaining enchilada sauce and cheese.
9) Bake uncovered for 35 – 40 minutes, until the lasagna is hot and bubbly.

*Thaw the frozen corn by holding under running cold water for several minutes or by microwaving for a few minutes (drain well).
Refrigerate any leftovers to microwave & enjoy the next day (I think this dish tastes even better a day later!). Round out your meal with a glass of milk & some fruit.
Nutrition information, per serving: 370 calories, 9g total fat, 3 g saturated fat, 900 mg sodium, 58g carbohydrate, 10g dietary fiber, 16g protein.
Good source: Vitamin A, Vitamin C, Calcium & Iron
Pyramid servings: 2 whole grains, 2 vegetables, 1⁄2 milk, 1-1/2 oz. meat/beans.
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