Prep: 20 Mins Cook: 30 Mins
A hearty entrée sure to warm you on cold winter nights, this lasagna replaces pasta with corn tortillas and uses the convenience of canned black beans, corn and green chiles in the filling. The preparation is minimal but the flavor is outstanding!

Southwestern Lasagna

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, peeled and thinly sliced
  • 1 clove garlic, peeled and finely chopped
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 3/4 cups water
  • 1 can (6-oz.) tomato paste
  • 1/4 cup honey
  • 1/4 cup lime juice
  • 1 can (15-oz.) black beans, undrained
  • 1 can (12-oz.) vacuum-packed whole kernel corn
  • 6 medium corn tortillas, cut in quarters
  • 15 ozs. part-skim ricotta cheese
  • 1 can (7-oz.) ORTEGA Whole Green Chiles, cut lengthwise into ½-inch strips
  • 1/2 cup shredded Monterey Jack cheese

Directions

  • 1 tablespoon vegetable oil
  • 1 medium onion, peeled and thinly sliced
  • 1 clove garlic, peeled and finely chopped
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 3/4 cups water
  • 1 can (6-oz.) tomato paste
  • 1/4 cup honey
  • 1/4 cup lime juice
  • 1 can (15-oz.) black beans, undrained
  • 1 can (12-oz.) vacuum-packed whole kernel corn
  • 6 medium corn tortillas, cut in quarters
  • 15 ozs. part-skim ricotta cheese
  • 1 can (7-oz.) ORTEGA Whole Green Chiles, cut lengthwise into ½-inch strips
  • 1/2 cup shredded Monterey Jack cheese
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