Mexibean Mock Lasagna

There's no need to give up your meat-based favorites when going vegetarian because there's an alternative to everything you crave. For instance, check out this vegetarian lasagna, with roots in both Mexican and Italian cuisines.

Prep time: 45 minutes
Yield: 6 servings

Ingredients:

2 tsp. olive oil
1½ c. onion, chopped
3 garlic cloves, minced
1 green pepper, coarsely chopped
1 red pepper, coarsely chopped
1 tsp. ground cumin
2 tsp. chili powder
⅛ tsp. cayenne powder
1 c. frozen or fresh corn kernels
15 oz. can dark red kidney beans, rinsed and drained
15 oz. can black beans, rinsed and drained
1 c. no-added-salt tomato sauce
4 oz. can diced green chilies, drained
Nonstick cooking spray
6 corn tortillas
1 c. fat-free ricotta cheese
¾ c. low-fat cheddar cheese, shredded

Instructions:

1. In a large skillet, heat oil over medium-high heat. Sauté onion, garlic and peppers for 5 minutes. Stir in spices and sauté 1 additional minute. Remove from heat. Mix in corn, beans, tomato sauce and diced green chilies.

2. Spray a 13”x 9” dish with cooking spray. Place 3 tortillas in the dish, arranging to cover the bottom. Spoon in half of the corn mixture and spread ½ cup ricotta cheese on top. Sprinkle with half of the cheddar cheese. Repeat layers, using up all the ingredients.

3. Bake uncovered at 350°F for 45 minutes, until casserole is thoroughly heated and cheddar cheese has melted. Let stand 5 minutes before serving.

-Source: FruitsandVeggiesMatter.gov