Mexican Black Bean Lasagna
15 ounce can black beans, drained and rinsed
15 ounce can whole kernel corn, drained and rinsed
2 10-ounce cans diced tomatoes with green chilis, drained
1 cup ricotta cheese
½ cup sour cream
½ teaspoon ground cumin
8 6” corn tortillas
1 cup Mexican-style cheese blend
Preheat oven to 375. Spray a 9x5” loaf pan with nonstick cooking spray. In a large bowl, combine beans, corn and tomatoes. In a small bowl, stir together ricotta, sour cream, and cumin. Place 2 tortillas on the bottom of prepared loaf pan. Spread about 1/3 cup ricotta mixture over tortillas. Top with about ½ cup black bean mixture. Sprinkle with ¼ cup cheese. Repeat layers 3 times. Bake 20 minutes or until heated through and cheese is melted.
