Mexican Lasagna

Ingredients

1 (16-ounce) can pinto beans, rinsed and drained
Cooking spray
1 cup part-skim ricotta cheese
1 (8-ounce) block 50% reduced-fat Cheddar cheese with jalapeño peppers, shredded
6 (5-inch) corn tortillas
2 cups refrigerated fresh salsa
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
+ 1 more ingredients
- 1 (15-ounce) can black beans, rinsed and drained

Preheat oven to 425°. Combine spinach and ricotta cheese in a small bowl. In a separate bowl, combine beans. Cut 3 corn tortillas into pieces, and arrange in a solid layer to cover bottom of an 8-inch square baking dish coated with cooking spray. Top with half each of beans, salsa, spinach mixtur...

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Comments

Variations on Mexican Lasagna

- 3 cup(s) Monterey Jack cheese
- 1 cup(s) refried beans
- 10 tortillas - 8-inch
- 1 can(s) green chiles - diced
- 1 cup(s) corn - frozen or fresh
- +6 other ingredients
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- 1 (15-ounce) can black beans, rinsed and drained
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- 1 cup picante sauce
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 12 (5-inch) corn tortillas
- 1/2 teaspoon garlic salt
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- 1 1/2 lb ground beef, browned
- 1 (16-ounce) can refried beans
- 1/2 dried oregano
- 2 teaspoons ground cumin
- 3/4 garlic powder
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