Meatless Mexican Lasagna

Here's another very tasty recipe. This is a great one to have on hand when the family has a busy night and the mommy and daddy don't have a lot of time to get something on the table...not to mention that it's low cal and low fat!

2 cups frozen corn, thawed
1 15 oz can black beans, drained and rinsed
1 14.5 oz can diced tomatoes with basil oregano and garlic, undrained (can sub with salsa!)
1 4 oz can chopped green chilies
3 green onions, sliced
2 tsp dried oregano
2 tsp ground cumin
4 6 in round corn tortillas
1 1/2 cups shredded Mexican cheese (use the 2 % cheese to cut down on some of the fat!)
6 tbsp plain yogurt

In bowl, combine the first 7 ingredients. Place 2 tortillas in an 11 x 7 in baking dish coated with cooking spray. Spread the tortillas with half of the corn mixture, sprinkle with half of the cheese. Repeat layers.

Bake, uncovered at 400 degrees for 15-20 minutes or until heated through. Let stand for 5 minutes, garnish with yogurt, if desired.



This was very easy and quick...and VERY tasty. I also made some mini cornbread muffins. Instead of taking a picture of my plate, I took a picture of Brandon's...before and after!



Brandon ate ALL of his Mexican Lasagna, muffins, cheese, and berries...and even had a second serving of cheese and a second and third serving of berries...although he left some of the berries at the end. Since he, and Connor, ate so well, they earned a treat...

half of a heart cupcake and some cool whip...YUM!