Saturday, October 11, 2014

Mexican Black Bean Lasagna


Serves 4

Inspired by: Paula Deen Magazine

Preheat your oven to 375*

Spray a 9 x 5 glass baking dish with cooking spray. 

In a large bowl combine the following: 
1 15 oz can black beans, drained & rinsed
1 15 oz whole kernel corn, drained & rinsed
2 10 oz cans diced tomatoes with green chiles

In another smaller bowl stir together:
1 cup ricotta cheese
1/2 cup sour cream
1 teaspoon cumin 

Place 2 corn tortillas (you will need about 8) on the bottom of the baking dish. Spread 1/3 ricotta mixture over the tortillas. Top with 1/2 black bean mixture. Sprinkle 1/4 cup shredded Mexican style cheese blend. Repeat this procedure, layering just like lasagna, until dish is full. 

Bake for 20 minutes, until heated through and cheese is melted. 


This is an easy weeknight dinner to throw together! We like to serve with a little hot sauce. It is vegetarian, but you could easily layer in shredded chicken. The corn makes it so crunchy! 
What are you making for dinner? 


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