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Recipe Corner: Mexibean Mock Lasagna

Jun 18, 2010

Recipe Summary:

Preparation Time: 30 minutes

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 1.50


2 tsp olive oil

1-1/2 cup chopped onion

3 garlic cloves, minced

1 green pepper, coarsely chopped

1 red pepper, coarsely chopped

1 tsp ground cumin

2 tsp chili powder

1/8 tsp cayenne powder

1 cup frozen or fresh corn kernels

15 oz can dark red kidney beans, rinsed and drained

15 oz can black beans, rinsed and drained

1 cup no added salt tomato sauce

4 oz can diced green chilies, drained

nonstick cooking spray

6 corn tortillas

1 cup fat free ricotta cheese

3/4 cup low fat cheddar cheese, shredded


In large skillet, heat oil over medium high heat. Sauté onion, garlic, and peppers for 5 minutes. Stir in spices and sauté 1 additional minute. Remove from heat. Mix in corn, beans, tomato sauce, and diced green chilies. Spray 13” x 9” dish with cooking spray. Place 3 tortillas in the dish arranging to cover the bottom. Spoon in half of the corn mixture, and spread ½ cup ricotta cheese on top. Sprinkle with half of the cheddar cheese. Repeat layers, using up all the ingredients. Cook, uncovered at 350°F for 45 minutes, until casserole is thoroughly heated and cheddar cheese has melted. Let stand 5 minutes before serving.


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