Title: Mexican Lasagna
Categories: None
Yield: 1 Servings

8 Fatfree corn tortillas
1 cn (15 oz.) pinto beans,
-drained and rinsed
1 cn (14 oz.) crushed tomatoes
1 cn (4 oz.) green chili peppers
2 c Frozen kernel corn, thawed
2 Green onions, minced
1/2 ts Gound cumin
1/2 ts Dried oregano
Salt, to taste
1 c Fatfree shredded mozzarella
-cheese
Fatfree sour cream, optional

1. Preheat oven to 400F degrees. In a large mixing bowl, combine beans,
tomatoes, chilies, corn, green onions, cumin, oregan, basil and salt, if
using. Mix thoroughly.

2. Line a 2-quart casserole or baking dish with 4 tortillas, overlapping if
necessary. Spread half of the bean mixture in a layer over tortillas.
Sprinkle with half of the cheese. Repeat.

3. Bake 12 to 15 minutes or unitl cheese is bubbly and dish is heated
through well. Let stand 1 to 2 minutes. Cut into squares to serve. Top with
sour cream, if desired.

Source: Vegetarian Times Magazine, June 1995

Posted to fatfree digest V96 #246

From: Joseph & Dianne Fago

Date: Thu, 05 Sep 1996 22:44:53 -0500