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Mexican Lasagna

Ingredients
  • 1 pound pinto beans
  • 1 dozen corn tortillas
  • 1 container non fat ricotta cheese or 1 pound soft tofu for vegan
  • 16 ounces jar salsa
  • non fat yogurt, optional
  • garlic, cumin, chili powder
Instructions

Soak, cook and mash 1 pound pinto beans, seasoned with a little garlic, cumin and chili powder (used canned oilfree refried beans if you must). 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.

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