Have fun assembling this quick twist on lasagna tonight. Instead of traditional lasagna noodles, layer corn tortillas between Mexican-style cheese and a Southwestern-style corn filling for a satisfying fiesta of a meal.
—JEAN ECOS HARTLAND, WI
PREP: 20 MIN. • BAKE: 15 MIN. • MAKES: 6 SERVINGS
2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (4 ounces) chopped green chilies
3 green onions, sliced
2 teaspoons dried oregano
2 teaspoons ground cumin
4 corn tortillas (6 inches)
1 1/2 cups (6 ounces) shredded Mexican cheese blend
6 tablespoons plain yogurt
1. In a large bowl, combine the first seven ingredients. Place two tortillas in an 11-in. x 7-in. baking dish coated with cooking spray. Spread with half of the corn mixture; sprinkle with half of the cheese. Repeat layers.
2. Bake, uncovered, at 400° for 15-20 minutes or until heated through. Let stand for 5 minutes. Garnish each serving with a dollop of yogurt.
PER SERVING 1 piece equals 291 cal., 11 g fat (6 g sat. fat), 25 mg chol., 781 mg sodium, 38 g carb., 6 g fiber, 14 g pro. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.