Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 1 cup part-skim ricotta cheese; 1 (16-ounce) can pinto beans, rinsed and drained; 1 (15-ounce) can black beans, rinsed and drained; 6 (5-inch) corn tortillas; Cooking spray; 2 cups refrigerated fresh salsa; 1 (8-ounce) block 50% reduced-fat Cheddar cheese with jalapeno peppers, shredded

8 ingredients

4 steps

Ingredients

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 cup part-skim ricotta cheese
1 (16-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
6 (5-inch) corn tortillas
Cooking spray
2 cups refrigerated fresh salsa
1 (8-ounce) block 50% reduced-fat Cheddar cheese with jalapeno peppers, shredded

Directions

1

Preheat oven to 425°.
2

Combine spinach and ricotta cheese in a small bowl. In a separate bowl, combine beans.
3

Cut 3 corn tortillas into pieces, and arrange in a solid layer to cover bottom of an 8-inch square baking dish coated with cooking spray. Top with half each of beans, salsa, spinach mixture, and cheese. Repeat layers with remaining ingredients.
4

Cover and bake at 425° for 25 minutes; uncover and bake an additional 15 minutes. Let stand 10 minutes before serving.