Mexican Lasagna
  • Servings: 6
  • 11.5-ounce package fat-free tortillas
  • 19-ounce can black beans, drained
  • 15.25-ounce can kernel corn, drained
  • 1 green bell pepper, cored and chopped
  • 16-ounce jar salsa
  • 8-ounce package Sargento Light reduced-fat shredded Mexican blend cheese
  • Chopped lettuce, optional
  • Chopped tomato, optional
  • Fat-free sour cream, optional
  1. Preheat oven to 375°.
  2. In a large 9x13 inch casserole pan place a layer of half of the tortillas.
  3. On top of the tortillas spread half the beans, corn, pepper, salsa, and cheese. Repeat the layers, ending with cheese.
  4. Cover the casserole and bake for 30 minutes, increasing cooking time by 10 minutes if the casserole was made ahead and stored in the refrigerator.
  5. Uncover and cook for another 10 minutes. Garnish with lettuce, tomato, and sour cream if desired