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


  • 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


In a medium saucepan, heat oil over medium-high until hot; cook and stir onions and garlic 3 to 5 minutes or until onion is tender. Add chili powder and paprika; cook and stir 1 minute. Stir in water, tomato paste, honey and lime juice; mix well. Stir in black beans and corn. Bring to a boil; reduce heat and simmer 5 minutes.

Preheat oven to 350°F.

Spoon one-third of the sauce into a 1½-quart rectangular baking pan (11x7-inch); arrange half of the tortilla quarters evenly over sauce. Spread with half of the ricotta cheese and arrange half of the green chile strips over cheese. Repeat layers with one-third of sauce, remaining tortillas, ricotta cheese and green chiles. Spread remaining sauce evenly over top of lasagna; sprinkle evenly with Monterey Jack cheese. Bake for 20 to 25 minutes or until cheese is bubbly and starting to brown.
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