Title: Mexican Lasagna
Categories: Veggie, Mexican, Low-cal, Good, Meal
Yield: 4 Servings

1/2 ts Olive oil
1 tb Garlic clove minced
1 md Onion, diced
1 ts Cumin seed, ground
1 md Green pepper, diced
1/8 ts Cayenne pepper
1 tb Chili powder
8 oz Corn frozen
15 oz Kidney beans,canned
8 oz Tomato Sauce
6 Tortilla flour, 6" dia.
1 c Yogurt Plain, low fat
1 c Cheddar Cheese, grated

In a large skillet heat oil over medium high heat. Saute the onions, garlic
and green pepper about 5 minutes or until soft. Stir in spices and saute 1
more minute. Remove from heat mix in the corn, beans and up to 1 cup of
tomato sauce. IF desired you can add a cup of cooked brown rice. I usually
do. Place three tortillas covering the botton of a 2 quart casserole dish.
Spoon in about 1/2 the mixture, add a layer of 1/2 yogurt and spread 1/2
cup grated cheddar cheeze on top. Repeat process three tortillas and cover
with rest of mixture and sprinkle cheddar on top. Cook uncovered on high
heat in a microwave for 10 to 15 minutes until casserole is heated through
and cheese melted. Let stand 5 minutes before serving

Source: The Vegetarian Times Magazine
Posted to MM-Recipes Digest V5 #018 by Hank & Anne Reintges
on Jan 18, 1998