Title: Mexican Lasagne
Categories: None
Yield: 1 Servings

1 lb Pinto beans
1 Dozen corn tortillas
1 Container non fat ricotta
-cheese -tofu for vegan>
1 Container (16 ounce) salsa
Non fat yogurt, optional
Seasonings: garlic, cumin,
-chili powder

Soak, cook and mash 1 pound pinto beans, seasoned with a little garlic,
cumin and chili powder .

Spray casserole lightly with cooking spray.

Casserole size depends upon your appetite.

~ a little salsa on the bottom of a casserole - a layer of corn tortillas -
a layer of homecooked pinto beans, mashed with potato masher - a layer of
salsa - a layer of corn tortillas - a layer of fatfree ricotta cheese - a
layer of salsa - a layer of tortillas, beans, a sprinkling of cumin -
spread non fat yogurt over all, more salsa

Bake uncovered at 350 F for 30 to 45 minutes or so. Let stand for 15
minutes, serve. Good with mexican rice and/or a big salad.

Posted to rec.food.recipes by jagordon@agsm.ucla.edu (Jan) on Aug 13, 93.