Lasagna With Mex Appeal

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 cups onions, chopped
• 2 garlic cloves, minced
• 1 1/2 cups green bell peppers, chopped
• 1 (28 ounce) can tomatoes, undrained cut up
• 1 cup salsa (your choice of heat)
• 2 teaspoons ground cumin
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 12 (6 inch) corn tortillas or 8 (7 inch) flour tortillas
• 1 1/2 cups reduced-fat monterey jack cheese (6 oz.)
• 2 small fresh tomatoes, thinly sliced
• 1/3 cup green onions or 1/3 cup scallion, chopped
• low-fat sour cream (optional)

Recipe

• 1 spray a large saucepan with non-stick spray.
• 2 add onions, garlic, and green pepper. cook and stir over medium heat until vegetables are softened, about 5 minutes.
• 3 add tomatoes, salsa, and cumin. bring to a boil. reduce heat to low and simmer, uncovered for 10 minutes.
• 4 stir in black beans and kidney beans. remove from heat.
• 5 preheat oven to 350 degrees.
• 6 spray a 13x9 inch baking dish with cooking spray.
• 7 spread 1/3 of the bean mixture over the bottom. cover with half the tortillas (0verlapping as needed), and half the cheese.
• 8 spoon another 1/3 of bean mixture on top of cheese, followed by remaining tortillas, and last of the bean mixture. sprinkle remaining cheese on top.
• 9 cover and bake at 350 degrees for 35 minutes.
• 10 let cool for 10 minutes before serving. garnish with tomato slices and green onions. if desired serve with dollop of sour cream on top.